Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
For the papaya pepper:
- Reserved seeds from 2 ripe papayas
For the papaya marinade:
- 1 ripe papaya, peeled, halved (seeds reserved for papaya pepper)
- 1/2 cup (120 ml) fish sauce
- 3 tablespoons (45 ml) brown sugar
- 2 limes, juice
- 2 Thai chilis, minced
- 1 tablespoon (15 ml) papaya pepper
For the grilled steak:
- 3 pounds (1.4 kg) flank steak
- ½ papaya marinade
- Salt and papaya pepper
- Oil, for grilling
For the grilled papaya:
- 1 ripe papaya, peeled and halved (seeds reserved for papaya pepper)
- Oil, for grilling
For the salad:
- Grilled steak
- Grilled papaya
- ½ papaya marinade
- 1 cup (240 ml) fresh mint, chopped
- ½ cup (120 ml) rice, toasted and ground
- Papaya pepper
Method:
For the papaya pepper:
Preheat the oven to 150 F (66 C).
Slice papayas in half lengthwise and remove seeds, wash the seeds well under running water, rubbing to remove sticky membrane.
Scatter the papaya seeds in a single layer on a lined baking sheet and bake for 5 hours until dry. Turn off oven and leave undisturbed to continue drying until dry, hard and wrinkled.
When cool, handle and use as black pepper.
For the papaya marinade:
Chop papaya into small chunks and blend in a food processor with fish sauce, brown sugar, lime juice, Thai chili, and coarsely ground papaya pepper. Thin with water if needed.
Place into a resealable container and refrigerate for 12-24 hours before using.
The mixture will keep in the fridge for 4-5 days after initial preparation.
Marinate beef in half of the Papaya Marinade for 6 hours.
For the grilled steak:
Remove steak from marinade (discard marinade), blot dry, then season generously with salt and coarsely ground papaya pepper.
Allow steak to come to room temperature, approximately one hour.
Preheat grill to medium-high, 375 F (190 C), brush with oil.
Grill steak 4-5 minutes on each side or to preferred temperature.
Remove from grill and let rest 10 minutes before slicing.
Slice steak thin, across the grain, and downwards at a diagonal angle. Set aside to cool slightly.
For the grilled Papaya:
Preheat grill to high 400 F (205 C).
Brush papaya halves with oil and grill quickly, set aside to cool slightly.
When cool enough to handle, slice the papaya into ¼-inch (6 mm) slices.
For the Salad:
Arrange the grilled steak and papaya on a serving dish.
Dress with reserved second half of the papaya marinade and garnish with mint, toasted ground rice, and papaya pepper.
NOTE: To toast the rice: add a handful of raw white rice to a dry pan set over high heat. Cook, tossing constantly, until the rice is evenly light brown and aromatic, about 4-5 minutes. Remove from the pan to cool, then grind to a slightly coarse powder in a spice mill or a mortar and pestle.
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