GRILLED THAI BEEF SALAD WITH CUCUMBERS

WHY THIS RECIPE WORKS: In this light and refreshing yet satisfying dish, perfectly grilled flank steak is tossed in an aromatic mixture of fish sauce, lime juice, and spices; topped with a chile, herb, and shallot combo; and then arranged over a bed of crisp, cool English cucumber. The flavor elements of Thai cooking—hot, sour, salty, sweet, and bitter—come into harmony here. To grill the beef, we used the test kitchen’s standard halfgrill fire, starting the meat over high heat to sear the exterior and then moving it to the cooler side to finish cooking for a perfect medium-rare steak with a nicely charred crust. The dressing for this dish should have a good balance between hot, sour, salty, and sweet to provide a counterpoint to the subtle bitter char of the meat. Fish sauce, lime juice, sugar, and a mix of hot spices provided these elements and the final addition toasted rice powder made in a food processor—added extra body to the dressing. Don’t skip the toasted rice; 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 rice powder for the white rice. If fresh Thai chiles are unavailable, substitute ½ serrano chile.

SERVES: 4 to 6

TOTAL TIME: 1 hour

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) flank steak, trimmed
• Salt and coarsely ground white pepper
• 1 English cucumber, sliced ¼ inch thick on bias 4 shallots, sliced thin
• 1½ cups fresh mint leaves, torn
• 1½ cups fresh cilantro leaves
• 1 Thai chile, stemmed, seeded, and sliced thin into rounds

INSTRUCTIONS:

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 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 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 in large bowl and set aside.

FOR A CHARCOAL GRILL:

1. 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.

FOR A GAS GRILL:

1. 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).
2. Clean and oil cooking grate. Pat steak dry and season with salt and white pepper. Place steak on hotter 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 meat registers 120 to 125 degrees (for medium-rare), about 5 minutes longer. Transfer to carving board, tent with aluminum foil, and let rest for 10 minutes (or up to 1 hour).
3. Line large platter with cucumber slices. Slice steak ¼ inch thick against grain on bias. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, Thai chile, and half of rice powder, and toss to combine. Arrange steak over cucumber-lined platter. Serve, passing remaining rice powder and remaining toasted paprika mixture separately.