Thai beef salad
Description
Perfect for everyday dining. Grilled steak pairs perfectly with white rice and fresh herbs. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Heat paprika and cayenne pepper in a skillet over medium heat. Cook, shaking the pan, until fragrant, about 1 minute. Transfer to a small bowl. Return the skillet to heat, add rice and toast, stirring, until deep golden brown, about 5 minutes. Transfer rice to a small bowl and let cool for 5 minutes. Grind the rice in a spice grinder, food processor, or with a mortar and pestle until it resembles flour, about 10 to 30 seconds. You should have about 1 tablespoon of rice powder. In a large bowl, whisk together lime juice, fish sauce, water, sugar, and ¼ teaspoon of the toasted paprika and pepper mixture. Set aside. Preheat grill to high heat for 15 minutes. Oil the grates. Season the steak with salt and white pepper. Grill the steak for 5 to 6 minutes.
- 2
Step 2
2. Flip and continue cooking on the other side for about 5 minutes. Transfer the beef to a plate, loosely cover with aluminum foil, and let it rest for 5–10 minutes (or cool to room temperature, about 1 hour). Slice the meat into approximately 6 mm thick slices. Place the sliced steak into a bowl with fish sauce. Thinly slice the onion. Tear the mint leaves. Slice the chili into thin rounds. Cut the cucumber into slices about 6 mm thick.
- 3
Step 3
3. Add onion, mint, cilantro, chili, and half of the rice powder to the meat, mix well. Place onto a plate lined with cucumber slices. Serve with the remaining rice powder and a fried mixture of paprika and pepper separately.