A nifty way to make use of papaya peels.I just did the steak part, not the sambal. I used pounded flank steak, and got an easily chewable result, although I'd like to try with a little longer marination time. The seasoning was interesting, without being overwhelming. (I think it might be lost with the sambal.) I felt like I lost a lot of the spices when the papaya was removed, and then more in the pan. Next time, after the steak was cooked, I'd try scraping off a little of the papaya into the pan to brown with maybe a few tablespoons of wine.