A steak salad is a great way to enjoy a smaller amount of meat at dinner. We were inspired by Thai grilled beef salad, which combines charred steak with nutrient-rich herbs and a bright, bracing dressing. We grilled flank steak over a modified two-level fire, which charred the beef but kept the inside juicy. We also made our own toasted rice powder, a traditional ingredient that gave the salad a fuller body. It’s integral to the texture and flavor of the dish. Toasted rice powder (kao kua) can also be found in many Asian markets; substitute 1 tablespoon of rice powder for the white rice. If a fresh Thai chile is unavailable, substitute half of a serrano chile. Grass-fed beef is leaner than conventional grain-fed beef and is prone to overcooking, so be sure to start checking for doneness early. Serve this salad with brown rice if desired.
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
- 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).
- Whisk lime juice, fish sauce, water, sugar, and ¼ teaspoon toasted paprika mixture together in large bowl; set aside. For a Charcoal Grill
- 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
- 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).
- 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).
- 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 220 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
Cholesterol 80 mg 27% |
Sodium 500 mg 8% |
carbohydrates 11 g 8% |
Dietary Fiber 3 g 8% |
Sugars 3 g 3% |
Protein 27 g 54% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
