Grilled Thai Beef Salad

I made this salad when I was in San Diego over Christmas 2011. Serve with cooked jasmine rice.

Grilled Thai Beef Salad (from Cooks Illustrated)

1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon raw jasmine rice
3 tablespoons lime juice (about 2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 flank steak (about 1.5 pounds)
Salt and pepper
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn
1 1/2 cups fresh cilantro leaves
1 Thai chili, sliced thin into rounds
1 seedless English cucumber, sliced 1/4 inch thick on bias

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return skillet to medium-high heat, add rice and toast, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and let cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal (you should have about 1 tablespoon of rice powder).

2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.

3. Season steak with salt and pepper. Grill until done. Transfer to carving board, tent loosely with foil and rest for 10 minutes.

4. Line platter with cucumber slices. Slice meat, against grain, on bias, into 1/4-inch thick slices. Transfer sliced steak to bowl with fish sauce mixture, add shallots, mint, cilantro, chile, and half of the rice powder, and toss to combine. Arrange steak over cucumber-lined platter. Serve, passing remaining rice powder and toasted paprika mixture separately.