You will need

For the Marinade/Dressing:

• 2 ounces salad oil
• 2 tablespoons lemongrass, minced (lower part of inner stem)
• 1 1/2 teaspoons fresh grated ginger
• 1 tablespoons minced garlic
• 2 tablespoons fresh squeezed lime juice
• 2 teaspoons patis (fish sauce)
• 4 tablespoons sweet chili sauce
• 1 Hawaiian or Thai chile pepper, finely minced
• 2 tablespoons soy sauce
• 2 teaspoons sambal (chili paste)
• 8 ounces flank steak
• 1 green papaya, skinned, seeded and julienned
• 1 Maui onion, julienned
• 1 red bell pepper, seeded and julienned
• Hawaiian sea salt
• Freshly ground black pepper
• Mixed greens, for garnish
• 10 to 15 fresh mint leaves
• 1/8 cup fresh cilantro leaves

Take everything from the list above and blend them into a blender until they form a consistent and smooth puree. Divide it into two halves and marinate the steak covered and refrigerated overnight in half of the marinade/dressing. Remove steak and at this point you can get rid of the marinade. Season with salt and pepper to your liking. Grill to medium rare and let rest 15 minutes. When you feel that it has started to cool off, thinly slice across the grain.

In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing. Season with salt and pepper, to taste. Serve on a platter or over mixed greens.