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.

Ingredients

  • Beef skirt steak, flap steak, or flank steak, 1–1¼ lb (500–625 g)
  • Asian fish sauce, tablespoons
  • Shallot, 3 tablespoons minced
  • Asian sesame oil, 1 tablespoon
  • Gluten-free tamari, 1 tablespoon
  • Sugar, teaspoons
  • Freshly ground black pepper
  • Fresh lime juice, ¼ cup (2 fl oz/60 ml)
  • Asian chile paste, such as sambal oelek, ¼ teaspoon
  • Persian cucumbers, 14 oz (440 g), trimmed and halved lengthwise
  • Red onion, cup thinly sliced (2 oz/60 g)
  • Fresh cilantro, 3 tablespoons chopped
  • Salted roasted peanuts, 3 tablespoons coarsely chopped

Method

  1. 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.
  2. 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 ⠓-inch (9 mm) thick. Place in a medium bowl. Add the onion and cilantro.
  3. 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.
  4. 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.
  5. 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.

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