Here, thinly sliced grilled steak draped over a cool but spicy cucumber salad makes a terrific summer dinner. The preparations are quick with our gas grill. The only accompaniment needed is jasmine or basmati rice.
Beef skirt steak, flap steak, or flank steak, 1–1¼lb (500–625g)
Asian fish sauce, 2½tablespoons
Shallot, 3tablespoons minced
Asian sesame oil, 1tablespoon
Gluten-free tamari, 1tablespoon
Freshly ground black pepper
Fresh lime juice, ¼cup (2fl oz/60ml)
Asian chile paste, such as sambal oelek, ¼teaspoon
Persian cucumbers, 14oz (440g), trimmed and halved lengthwise
In a glass baking dish, place the beef. In a small bowl, mix 1 tablespoon of the fish sauce, 2 tablespoons of the shallot, the sesame oil, tamari, ¾ teaspoon of the sugar, and a generous amount of black pepper. Pour the mixture over the meat and turn to coat.
In another small bowl, mix the lime juice, chile paste, and the remaining 1½ tablespoons fish sauce, 1 tablespoon shallot, and 1½ teaspoons sugar. Slice the cucumber halves on a diagonal about â
-inch (9 mm) thick. Place in a medium bowl. Add the onion and cilantro.
Prepare a grill for direct-heat cooking over high heat. Place the steak on the grill and cook for about 2½ minutes per side for medium-rare. Transfer the steak to a cutting board and let stand for 5 minutes.
Meanwhile, add 4 tablespoons (2 fl oz/60 ml) of the lime mixture to the cucumbers and toss to coat. Spread the cucumber salad over a platter.
Slice the beef thinly across the grain on a sharp angle and arrange atop the cucumbers. Spoon the remaining lime mixture over the steak. Sprinkle with the peanuts and serve right away.