Thai Grilled Steak Salad

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Thank you @ America’s Test Kitchen: Farm-Fresh Dinners magazine

Ingredients: (serves 6)

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon white rice (or brown!)

3 tablespoons lime juice (2 limes)

1 tablespoons fish sauce

2 tablespoons water 

½ teaspoon sugar (would suggest leaving this out)

1 (1½-pound) flank steak, trimmed

  sea salt & 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 on bias ¼ inch thick    

Instructions:

  1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking skillet frequently, until fragrant, about 1 minute. Transfer to a small bowl. Return skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a second small bowl and let cool for 5 minutes. Grind rice using a spice grinder, mini food processor, or mortar and pestle until it resembles a fine meal, 10 to 30 seconds (you should have about 1 tablespoon of rice powder).

  2. Whisk lime juice, fish sauce, water, (sugar,) and ¼ teaspoon paprika mixture together in a large bowl; set aside. 

  3. a) 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 the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat grill until hot, about 5 minutes. 

b) For a gas grill: Turn on all burners to high, cover, and heat drull until hot, about 15 minutes. Leave the primary burner on high and turn off other burner(s). 

  1. Clean and oil cooking grate. Pat steak dry with paper towels, then season with salt and white pepper. Place steak on the hotter side of the grill and cook until it’s beginning to char and beads of moisture appear on the outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook until charred on the second side and meat registers 120 to 125 degrees (for medium-rare), about 5 minutes longer. Transfer steak to a cutting board, tent with aluminum foil, and let rest for 10 minutes (or let cool completely, about 1 hour).

  2. Slice steak against grain on bias ¼ inch thick. Translate steak to a bowl with the lime juice mixture. Add mint, cilantro, shallots, Thai chile, and half of rice power; toss to combine. Line platter with cucumber slices. Place steak mixture on top of cucumber and serve, passing