This bright, balanced Thai grilled-beef salad will be your new favorite summer salad
1 seedless English cucumber, sliced 1/4-inch thick on bias
1. Heat paprika and cayenne in an 8-inch skillet over medium heat; cook, shaking the pan, until fragrant, about 1 minute. Transfer to a small bowl. Return the now-empty 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 for 5 minutes. Grind rice with a 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 1/4 teaspoon toasted paprika mixture in a large bowl and set aside.
3A. For a charcoal grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of the grill. Set cooking grate in place, cover the grill and open the lid vent completely. Heat grill until hot, about 5 minutes.
3B. For a gas grill: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off other burner(s).
4. Clean and oil the cooking grate. Season steak with salt and white pepper. Place steak over the hot 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, about 5 minutes longer. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).
5. Slice meat, against the grain, on bias into 1/4-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.
Recipe notes: 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.
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