Make the marinade in a shallow bowl. Mix the marinade ingredients in the bowl along with salt and pepper. Put the steak in the marinade and cover it. Let it to stand for thirty minutes. During half the time, turn the slices over to expose the other side.
Cook the rice now. Boil 750ml of water and add the rice when it starts boiling. Bring back to boil and reduce the heat. Let the rice simmer for 20 minutes or until you are sure that the grains have gone tender. Remove from the heat, drain into a bowl and let it cool.
While the rice is cooking, make the dressing. Combine all the ingredients in a bowl and whisk well. When the rice is cooked, add this dressing to the bowl and stir gently to mix.
Put the grill on moderate pre-heat. Grill the steak slices for three minutes on each side, brushing any marinade remains over the sides frequently. Remove the slices when cooked through and cut them into strips on a cutting board. Add these to the rice in the bowl.
When you plan to serve, add the papaya, onions and salad leaves to the salad. Sprinkle some sesame seeds all over and serve right away.