Warm Flank Steak Salad with Mint and Cilantro
Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional. More Thai Recipes Amazing Steaks
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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.