Thai Beef Papaya Salad

• 1/4 teaspoon olive oil
• 4 ounces top round steak trimmed, preferably grass fed
• 1 teaspoon seasoning all-natural salt-free Thai, I used The Spice Hunter Salt Free Thai Seasoning Blend
• 2 tablespoons lime juice freshly squeezed
• 1 1/2 teaspoons lemongrass stalk grated fresh
• 1/2 teaspoon fish sauce all-natural
• 1 teaspoon coconut sugar
• 1/3 cup papaya thin, bite-size strips fresh
• 1/2 cucumber medium, seeded and cut into matchsticks
• 1/4 cup red onion slivers
• 1 tablespoon fresh mint leaves chopped, or more to taste
• 1 tablespoon cilantro leaves chopped fresh
• 2 teaspoons red chile peppers finely slivered fresh, Fresno chiles; wear plastic gloves when handling, see note
• 3 cups baby greens mixed

1. Preheat a grill to high.
2. Rub the oil evenly over the steak, then rub the seasoning evenly over the steak. Let it stand until the grill is hot.
3. Meanwhile, in a small bowl, whisk together the lime juice, lemongrass, fish sauce, and sugar.
4. Grill the steak for 1 to 2 minutes per side for medium rare. Transfer to a plate, tent with foil, and let sit for 10 minutes while the juices redistribute.
5. In a large serving bowl, combine the papaya, cucumber, onion, mint, cilantro, and chiles. Slice the steak and add it to the bowl. Add the lime juice dressing and toss until well combined.
6. Spread the greens evenly over a dinner plate. Mound the steak mixture in the center, atop the greens. Serve immediately.

olive oil, salt, lime juice freshly squeezed, fish sauce, coconut sugar, papaya thin, cucumber, red onion slivers, mint, cilantro, red chile peppers, baby greens mixed

Taken from www.yummly.com/recipe/THAI-BEEF-PAPAYA-SALAD-1889696 (may not work)