Thai Grilled-Beef Salad

Name: Thai Grilled-Beef Salad
Yield: Serves 4 to 6
Cuisine: Thai
Ingredients: 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; 1/2 teaspoon, sugar; 1 (1 1/2 pound), flank steak, trimmed; , Salt and white pepper, coarsely ground; 4 , shallots, sliced thin; 1 1/2 cups, fresh mint leaves, torn; 1 1/2 cups, fresh cilantro leaves; 1 , Thai chile, stemmed and sliced thin into rounds; 1 , seedless English cucumber, sliced 1/4 inch thick on bias

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By Andrew Janjigian

Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV

Our goal was to look no further than the supermarket to replicate this salad's complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.

SERVES4 to 6

has video

WHY THIS RECIPE WORKS

Flank steak proved to be the best cut of meat for our Thai Grilled-Beef Salad recipe. We grilled the steak over a modified two-level fire, a high-heat grilling method that charred the beef but kept the inside medium-rare. For our Thai Grill...

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