This is a great way to serve leftover steak. Prep and Cook Time: 35 minutes.
2 steaks (each 10 oz. and about 1 in. thick)
1/2 teaspoon salt
1 1/2 teaspoons Asian chili garlic sauce
1 1/2 tablespoons white rice
1/4 cup lime juice
2 teaspoons light brown sugar
2 teaspoons fish sauce
1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced
4 cups salad greens
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
1/4 cup chopped peanuts
How to Make It
Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.
In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.
Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.
In a spice mill or clean coffee grinder, grind rice to a powder.
In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.
In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.