Seared beef & papaya salad with tamarind soy dressing

Papaya pairs well with beef, prawns or pork in Asian salads. The punchy tamarind dressing and crispy onions tie it all together for an exotic one-dish meal. - by Alison Pickel

Seared beef & papaya salad with tamarind soy dressing

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Papaya pairs well with beef, prawns or pork in Asian salads. The punchy tamarind dressing and crispy onions tie it all together for an exotic one-dish meal.

Ingredients

300 g sirloin beef steak, fat removed

vegetable oil, for greasing

100 g bag baby spinach leaves

2 ripe but firm papayas, peeled, deseeded and sliced

1 small bunch coriander, leaves picked

1 small bunch mint, leaves picked

½ large cucumber, sliced

4 spring onions, thinly sliced

1 red chilli, thinly sliced

3 tbsp crispy onions

For the dressing

2 tbsp tamarind purée

1 tsp grated garlic

juice 2 limes

3 tbsp soft brown sugar

1 ½ tbsp fish sauce

1 large pinch chilli flakes

Method

Season the steak well. Heat a lightly oiled chargrill or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.