Thai Grilled-Steak Salad Recipe

Ingredients

• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon white rice
• 3 tablespoons lime juice (2 limes)
• 2 tablespoons fish sauce
• 2 tablespoons water
• ½ teaspoon sugar
• 1 (1½-pound) grass-fed flank steak, trimmed of all visible fat
• Salt and coarsely ground white pepper
• 1½ cups fresh mint leaves, torn
• 1½ cups fresh cilantro leaves
• 4 shallots, sliced thin
• 1 Thai chile, stemmed and sliced into thin rounds
• 1 seedless English cucumber, sliced ¼ inch thick on bias

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and let cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
2. Whisk lime juice, fish sauce, water, sugar, and ¼ teaspoon toasted paprika mixture together in large bowl; set aside.
For a Charcoal Grill
3. Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Gas Grill
4. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
5. Clean and oil cooking grate. Pat steak dry with paper towels, then season with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and meat registers 120 to 125 degrees (for medium-rare), about 5 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes (or let cool completely, about 1 hour).
6. Slice steak about ¼ inch thick against grain on bias. Transfer steak to bowl with lime juice mixture. Add mint, cilantro, shallots, chile, and half of rice powder; toss to combine. Line platter with cucumber slices. Place steak mixture on top of cucumber and serve, passing remaining toasted paprika mixture and remaining rice powder separately.