Grilled Thai Beef Salad

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
1⁄2 teaspoon sugar
1 (1-1⁄2-pound) flank steak, trimmed
Salt and coarsely ground white pepper
4 shallots, sliced thin
1-1⁄2 cups fresh mint leaves, torn
1-1⁄2 cups fresh cilantro leaves
1 Thai chile, stemmed, seeded, and sliced thin into rounds
1 seedless English cucumber, sliced 1⁄4 inch thick on bias

Instructions

Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return skillet to medium-high heat, add rice and toast, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and let cool 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 1⁄4 teaspoon toasted paprika mixture in large bowl and set aside.
3A. 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 in even layer over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. 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 grate. Season steak with salt and pepper. Place steak on grate 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, continue to cook on second side until meat registers 125 degrees, about 5 minutes longer. Transfer to carving board, tent loosely with aluminum foil, and rest for 10 minutes (or allow to cool to room temperature, about 1 hour).
Line large platter with cucumber slices. Slice meat, against grain, on bias, into 1⁄4-inch thick slices. Transfer sliced steak to bowl with fish sauce mixture, add shallots, mint, cilantro, chile, and half of rice powder, and toss to combine. Arrange steak over cucumber-lined platter. Serve, passing remaining rice powder and toasted paprika mixture separately.

Grilled Thai Beef Salad

Ingredients

Instructions

Tags

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