Warm Flank Steak Salad with Mint and Cilantro
Roasted rice powder, also known as khao kua pon in Thailand, is available at Asian markets but can also be made at home. In a skillet, toast raw glutinous (sticky) rice over low heat, stirring occasionally, for 30 to 45 minutes. Transfer to a mortar or spice grinder and let cool. Grind the rice to a powder.
This steak salad packs a wallop that only a robust, spicy red can match. Try a Shiraz from South Australia, which balances the variety's pepperiness with rich fruit flavors.