Place all dressing ingredients in blender and puree until smooth. Divide in half.
Marinate the steak covered and refrigerated overnight in half of the marinade/dressing. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, 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.
Allow the flavors to marry by chilling the salad a couple of hours before serving. This salad holds very well and is good the next day. Can also be prepared a day ahead.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.