Mexican Green Papaya Salad (Som Tam) with Flank Steak

Main

Ingredients

• Salad
• 3 tbsp lime juice
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 2 garlic cloves (pressed)
• 4-5 cherry tomato-sized, 3-4 medium-sized tomatillos
• 4 baby carrots (70g), cut into thin slices
• 1/2 green papaya, seeded, skinned, shredded
• 1 tsp dried shrimp, chopped
• 2 spicy thai chiles, finely chopped
• 2 tbsp roasted cashews (or toast yourself), chopped
• handfull cilantro, chopped
• 1 spring onion
• Steak & Marinade
• 1 bavette steak, trimmed, cut in half (see notes)
• 4 tbsp lime juice
• 1/4 cup soy
• 3 tbsp palm sugar
• 1 tbsp fish sauce
• 1/2 tsp crushed black pepper
• 2 pieces pressed garlic
• salt/pepper to taste

Steps

1. Marinade steak**
2. whisk together steak marinaded ingredients, put in bag with steak, set aside for an hour.
3. Make the salad**
4. preheat oven on high /broil setting (for steak in a few)
5. Put everything except carrots, tomatillos, papaya, cilantro, and half the nuts into a bowl
6. Add two small, halved tomatillos
7. Crush/pres/mix it all together with a pestle
8. add papaya, carrots, tomatillos half the cilantro, and toss
9. set aside, cover, but mix occasionally.
10. Make the steak**
11. put on rack with drip pan
12. preheat skillet (for sear afterward)
13. broil thick end 5 minutes per side
14. broil thin half 4 minutes per side
15. remove from heat, salt each side
16. add 1-2 tbsp high-heat oil to pan
17. sear for 1 minute per side ( make crispy )