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Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad
Recipe courtesy Executive Chef James Babian, The Fairmont Orchid, Hawaii

Ingredients
For the Marinade/Dressing:
2 ounces salad oil
2 tablespoons lemongrass, minced (lower part of inner stem)
1 1/2 teaspoons fresh grated ginger
1 tablespoons minced garlic
2 tablespoons fresh squeezed lime juice
2 teaspoons patis (fish sauce)
4 tablespoons sweet chili sauce
1 Hawaiian or Thai chile pepper, finely minced
2 tablespoons soy sauce
2 teaspoons sambal (chili paste)

8 ounces flank steak
1 green papaya, skinned, seeded and julienned
1 Maui onion, julienned

1 red bell pepper, seeded and julienned
Hawaiian sea salt
Freshly ground black pepper
Mixed greens, for garnish

10 to 15 fresh mint leaves
1/8 cup fresh cilantro leaves

Instructions
Place all dressing ingredients in blender and puree until smooth. Divide
in half.

Marinate the steak covered and refrigerated overnight in half of the marinade/dressing. 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.

In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing.

Season with salt and pepper, to taste. Serve on a platter or over mixed greens.

Note : Allow the flavors to marry by chilling the salad a couple of hours before serving. This salad
holds very well and is good the next day. Can also be prepared a day ahead.