Grilled steak with papaya salad

Ingredients:

Grilled beef

• 700 g beef tenderloin
• 4 chopped cloves of garlic
• 1 Thai bird's eye pepper, sliced
• 2 tablespoons soy sauce
• 1 tbsp fresh lime juice
• 2 - 3 tablespoons of honey
• 1/4 cup peanut butter
• Salt and ground black pepper
• Papaya Dressing (see recipe below)

Papaya dressing

• 1 large green papaya, peeled and finely shredded
• 1 peeled and finely chopped shallot
• 2 Thai bird's eye chili peppers, finely chopped
• 1 tbsp chopped fresh mint
• 1/2 tbsp. rice wine vinegar
• 2 teaspoons of sugar
• 2 tablespoons fish sauce
• 8 large red romaine lettuce leaves, cut into strips
• 1 bunch watercress
• 2 peeled and finely shredded carrots
• 1/4 cup chopped roasted peanuts for garnish
• Chopped cilantro for garnish

Preparation:

1. Place the garlic, chili pepper, soy sauce, lime juice, honey, and oil in a small food processor. Process until smooth.
   
   Place the beef in a small baking dish, pour the marinade over it, and turn it over to coat it completely. Cover the dish and marinate in the refrigerator for an hour.
2. Preheat the grill to medium-high. Remove the beef from the marinade and season with salt and pepper. Grill until charred and medium-rare, about 10-12 minutes. Remove the meat from the grill, let it rest for 10 minutes, then slice into 1/4-inch-thick slices.
   
   In a small bowl, whisk together the shallots, chili pepper, mint, vinegar, sugar, and fish sauce. In another bowl, toss the lettuce leaves and watercress together, then transfer the mixture to a serving platter.
3. In a medium bowl, combine the papaya and carrots. Spread the papaya mixture evenly over the salad. Drizzle with a few tablespoons of the dressing. Place the steak on top and drizzle with a little more dressing. Sprinkle with chopped peanuts and cilantro.