Hanger Steak Papaya Salad with Smoked Shiitake Mushroom Vinaigrette

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By Aaron Burgau, Chef/Owner of Patois

Serves 4



4 6-ounce portions of hanger steak

1 cup julienned red pepper

1 cup julienned red onion

1 cup julienned Poblano pepper

1 ½ cup julienned Napa cabbage

¼ cup fresh basil, torn

¼ cup fresh mint, torn

¼ cup fresh cilantro, torn

¼ cup roasted cashews

1 cup smoked shiitake vinaigrette (recipe below)

Sal t & pepper

8 cups julienned green papaya

1 tsp kosher salt

1 tsp black pepper

Smoked shiitake vinaigrette

1lbs smoked shiitake, julienned

1 cup canola oil

1 tbsp diced shallots

1tsp diced garlic

¼ lime juice

¼ rice wine vin

1 tsp sugar

Marinate steaks in two ounces of vinaigrette for at least one hour in refrigerator.

Preheat grill.  Remove steaks from marinade and season with salt and pepper (optional).  Grill steaks for six minutes on each side or until reaches desired temperature (medium-rare or medium is recommended).  Let rest for 5 minutes before slicing.

Place all other ingredients except cashews and green onion in a large mixing bowl and toss well.

Slice the steaks on a bias.

Place salad onto the plates, and place the sliced steaks on top.  Garnish with cashews and green onions and serve.