Grilled steak with papaya salad

Grilled steak with papaya salad – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 486, total fat 20 g., saturated fat g., proteins 37 g., carbohydrates 46 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Grilled beef

• 700 gr. beef tenderloin
• 4 cloves of garlic
• 1 sliced Thai bird eye pepper
• 2 tbsp. l soy sauce
• 1 tbsp. l fresh lime juice
• 2 – 3 tbsp. l honey
• 1/4 Art. peanut butter
• Salt and ground black pepper
• Papaya dressing (see recipe below)

Papaya dressing

• 1 peeled and finely chopped large green papaya
• 1 peeled and finely chopped shallots
• 2 finely chopped Thai birds eye chili
• 1 tbsp. l chopped fresh mint
• 1/2 tbsp. rice wine vinegar
• 2 tsp Sahara
• 2 tbsp. l fish sauce
• 8 strips of large red lettuce leaves romain
• 1 bunch of watercress
• 2 peeled and finely chopped carrots
• 1/4 Art. chopped roasted peanuts for decoration
• Chopped cilantro for decoration

Recipes with similar ingredients: beef, papaya, chili, shallots, garlic, soy sauce, lime juice, rice vinegar, sauce fish, carrots, cilantro, mint, romaine lettuce, watercress, peanut butter, peanuts, honey

Recipe preparation:

1. Put garlic, chili peppers in a small food processor, soy sauce, lime juice, honey and butter. Whisk until smooth condition. Put the beef in a small baking dish, pour the marinade and turn over so that the meat is completely covered with it. Cover the pan and marinate in the refrigerator for an hour.
2. Preheat the grill to a moderate heat. Take out marinade beef, salt and pepper. Grill meat before the appearance of the strips and light roasting, about 10-12 minutes. Take off grilled meat, let rest for 10 minutes, then cut into slices 0.5 cm thick. In a small bowl, beat the shallots, chilli, mint, vinegar, sugar and fish sauce. Stir the leaves in another bowl. lettuce and watercress, then put this mixture on a platter.
3. In a medium-sized bowl, mix papaya and carrots. Evenly put the papaya mixture on the salad. Pour over several eateries refueling spoons. Put the steak on top and pour it a little refueling amount. Sprinkle with chopped peanuts and cilantro.