Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad

Ingredients

• 4 servings pepper black freshly ground
• 8 ounces flank steak 
• 0.1 cup cilantro leaves fresh
• 1.5 teaspoons ginger fresh grated
• 10  mint leaves fresh
• 1 tablespoons garlic minced
• 1  papaya green julienned seeded
• 2 tablespoons lemongrass minced (lower part of inner stem)
• 2 tablespoons squeezed lime juice fresh
• 1  onion julienned
• 4 servings greens mixed for garnish
• 2 teaspoons patis (fish sauce)
• 1  bell pepper red julienned seeded
• 2 ounces salad oil 
• 4 servings hawaiian sea salt 
• 2 tablespoons soya sauce 
• 4 tablespoons chili sauce sweet
• 1  thai chile pepper finely minced
• 2 teaspoons sambal (chili paste)

Equipment

• mixing bowl
• blender
• grill

Directions

1. Place all dressing ingredients in blender and puree until smooth. Divide in half.
2. For the steak: Marinate the steak covered and refrigerated overnight in half of the marinade/dressing.
3. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, thinly slice across the grain.
4. For the papaya salad: In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing. Season with salt and pepper, to taste.
5. Serve on a platter or over mixed greens.