Spicy Steak Salad
with Napa Cabbage and Papaya
|Saturated Fat Acids||4.9 g|
|Sugar added||2 g|
|Bread exchange unit||1|
Peel papaya, cut in half and scoop out seeds with a spoon. Cut fruit into bite-sized pieces.
Rinse, core and quarter tomatoes. Remove seeds if desired. In a bowl, combine tomatoes and papaya.
Juice half a lemon. In a small bowl, whisk together tomato juice, 1 tablespoon lemon juice, honey and 2 tablespoons of the olive oil.
Rinse cilantro and chop leaves coarsely. Stir into tomato dressing.
Season to taste with salt, pepper and Tabasco. Pour dressing over the tomatoes and papaya and toss to combine.
Crush peppercorns in a mortar. Pat steaks dry with paper towels. Sprinkle both sides with paprika and crushed peppercorns. Season lightly with salt.
Heat the remaining oil in a pan over high heat. Cook steaks for 3 minutes per side.
Transfer steaks to a plate and cover with aluminum foil. Let rest 4 minutes.
Meanwhile, rinse cabbage and thinly slice. Transfer to a plate. Layer the papaya and tomato mixture on top. Cut each steak into 5 slices and place on top of the salad.