Green papaya thai-style salad with flank steak

Ingredients

For the beef:

1 pound Aussie grassfed beef flank steak

Salt and pepper

Olive oil

For the salad:

1 Green papaya

1 Red bell pepper, thinly sliced

1 cup Cilantro and mint

1 Ripe mango, thinly sliced

½ cup Slivered red onion

Sweet vinaigrette:

2 tablespoons Fish sauce

3 tablespoons Lime juice

½ to 1 teaspoon Palm sugar

1 clove Garlic, minced

Garnish: raw dry basmati rice, toasted and ground

Season the steak with salt and pepper. Sear it to medium-rare and let it rest for 10 minutes. Cut it into slices.
Make the salad: Use a mandoline to shred the papaya. In a bowl, toss it with the pepper, herbs, mango, and onion. In a small bowl, mix together the fish sauce, lime juice, sugar, and garlic. Pour it over the salad and toss to coat.
For each serving, arrange salad in a bowl and top it with 4 ounces flank steak. Garnish with the ground rice.