Delicately seared tenderloin with tangy papaya and grapes make a unique beef grilled salad with a healthy twist.

• 400g beef tenderloin, cut into 1 cm thick slices
• 11/2 teaspoons McCormick® Grill Mates Montreal Steak Seasoning
• 1 cup seeded red grapes, halved
• 2 cups shredded half ripe green papaya
• 2 pieces shallots, finely sliced
• 2 pieces kaffir lime leaves finely shredded
• A handful of mint leaves
• 1 tbsp chilli flakes

• 4 cloves garlic
• 10g galangal
• 5 bird’s eye chillies, chopped
• 1 tsp Rosemary leaves
• 1/3 cup limejuice
• 3 tbsp sugar (to taste)
• 3 tbsp fish sauce

1. Heat a pan over high heat. Sear beef tenderloin with a sprinkle of McCormick® Grill Mates Montreal Steak Seasoning and 1 tsp black pepper mix sparingly for 6 to 7 minutes, until meat is cooked and nicely browned, then remove from heat.
2. Slice beef into strips and set aside.
3. To prepare dressing, process garlic, galangal, shallot, Rosemary leaves and chilies in a blender until finely minced. Add lime juice, fish sauce and sugar to taste.
4. Put shredded papaya, grapes and finely sliced shallots in a salad bowl. Add sufficient dressing, toss briefly. Add in grilled beef strips and toss lightly again. Season to taste with more dressing if desired. Serve garnished with kaffir lime leaves shreds, mint leaves and a dash of chilli flakes.