Thai grilled-beef salad

4 to 6 servings

1 teaspoon sweet 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(1 ½ pound) flank steak, trimmed

Salt and white pepper, coarsely ground 4 shallots, sliced thin

1 ½ cups fresh mint leaves, torn

1 ½ cups fresh cilantro leaves

1 Thai chile, stemmed and sliced thin into rounds

1 seedless English cucumber, sliced 1/4-inch thick on bias

1. Heat paprika and cayenne in an 8-inch skillet over medium heat 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 cool. Grind rice with a mini food processor or mortar and pestle until it resembles a fine meal, (you should have about 1 tablespoon rice powder).

2: Whisk lime juice, fish sauce, water, sugar and ¼ teaspoon toasted paprika mixture in a large bowl and set aside.

3: Season steak with salt and white pepper. Grill steak over the hottest part of the grill and cook until it begins to char and beads of moisture appear on outer edges of the meat, 5 to 6 minutes. Flip steak and continue to cook on the second side until charred and the center registers 125 F. Transfer to a plate, tent with aluminum foil, and let rest for 5 to 10 minutes.

4: Slice meat, against the grain, on bias into ¼-inch-thick slices. Transfer sliced steak to a bowl with fish sauce mixture. Add shallots, mint, cilantro, chile and half of the rice powder; toss to combine. Transfer to a platter lined with cucumber slices and serve.

Don’t skip the toasted rice. It’s integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.