Thai Marinated Flank Steak with Green Papaya Salad

For the Marinade:
juice from 2 limes
2 cloves garlic, minced
2 tsp galangal, minced (can substitute fresh ginger)
1 tbsp fish sauce
1 tbsp palm sugar (can substitute brown sugar)
3 tbsp soy sauce
1/2 Thai chile (or Serrano) roughly chopped

1 flank steak (approximately 1 1/2 lbs)

For the Salad:
juice from 2 limes
1 tbsp fish sauce
1 clove garlic, minced
1/2 tsp fresh ginger paste, (use a micro plane w/ peeled ginger to achieve a paste)
1 tsp palm sugar (can substitute brown sugar)
1/2 fresh Thai or Serrano chile, minced (can use more or less depending on desired spice levels)
1 tbsp dried shrimp, minced
3 cups shredded green papaya
1 cup cherry or grape tomatoes, quartered
1 cup shredded carrots
1/2 cup fresh cilantro, chopped
1/3 cup roasted, salted peanuts, chopped
Add all of the ingredients for the marinade into a mixing bowl. Stir until the sugar has mostly dissolved into the liquid. Place the flank steak into a resealable plastic bag. Pour the marinade over the steak, making sure to coat all sides. Seal the bag removing as much air as possible (think vacuumed sealed). Allow the steak to marinate, refrigerated, for 2-6 hours, flipping the bag every hour.

Preheat a grill to medium-high heat.

While the grill is preheating, prepare the salad. Add the first 7 ingredients for the salad into a large mixing bowl. Whisk until the sugar dissolves. Add the shredded green papaya, tomatoes, carrots and cilantro. Toss the ingredients to completely coat with the dressing. Refrigerate and allow the flavors to marry while the steak is prepared.

Remove the steak from the bag of marinade. Place directly onto the hot grill. Grill the steak for a total of 12-15 minutes for medium rare to medium, flipping after the first 6-7 minutes. Remove the steak from the grill and cover loosely with foil. Allow the steak to rest for 5-10 minutes before slicing. Slice thinly against the grain.

While the steak is resting (before slicing), add half of the chopped peanuts to the green papaya salad. Toss to evenly distribute.

Serve the sliced steak and papaya salad, sprinkling a few peanuts over each plated portion of salad. Enjoy!

Recipe by Amanda Simpson
http://foodporndaily.com/

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