Beef and Green Papaya Salad
Serves 4

• Juice of 1 lime
• 2 cups julienne green papaya
• 1 1/2 pounds skirt steak, trimmed
• 1 cup Spicy Almond Sauce, plus more for garnish
• 1 lime, cut into wedges for garnish
• Sliced toasted almonds for garnish
• Kosher salt and freshly ground black pepper
• Cooking spray

Prepare a hot, cleaned grill, sprayed slick. Season the steak well with kosher salt and freshly ground black pepper and if very long, cut in half. Grill steak on both sides, about 4-5 minutes per side, until medium rare. Remove to a cutting board and let rest for 8 minutes before slicing on the bias. In a large bowl, combine green papaya, lime juice and Spicy Almond Sauce. Season lightly with kosher salt and freshly ground black pepper. Add the hot slices of steak to the green papaya salad. Check for flavor and season if necessary. To serve, spoon salad onto a large platter, zig-zag Spicy Almond Sauce across plate, and garnish with lime wedges and sliced almonds.