Servings:6
Cooking Time:25 Minutes

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
1 (1½-pound) flank steak, trimmed of all visible fat
¼ teaspoon salt
¼ teaspoon white pepper
1½ cups fresh mint leaves, torn
1½ cups fresh cilantro leaves
4 shallots, sliced thin
1 Thai chile, stemmed and sliced into thin rounds
1 English cucumber, sliced ¼ inch thick on bias

Directions :

1. Heat paprika and cayenne in 8-inch skillet over medium heat and cook, shaking skillet, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second 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, and ¼ teaspoon toasted paprika mixture together in large bowl; set aside.
3. FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4. FOR A GAS GRILL 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).
5. Clean and oil cooking grate. Pat steak dry with paper towels, then sprinkle with salt and white pepper. Place steak over 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 charred and meat registers 120 to 125 degrees (for medium-rare), about 5 minutes. Transfer steak to cutting board, tent with aluminum foil, and let rest for 5 to 10 minutes (or let cool completely, about 1 hour).
6. Slice steak about ¼ inch thick against grain on bias. Whisk lime juice mixture to recombine, then add steak, mint, cilantro, shallots, chile, and half of rice powder and gently toss to coat. Line serving platter with cucumber slices. Place steak mixture on top of cucumbers and serve, passing remaining toasted paprika mixture and remaining rice powder separately.
Nutrition Info: 220 cal., 8g fat (3g sag. fat), 80mg chol, 400mg sod., 11g carb (3g sugars, 3g fiber), 27g pro.