Spicy Grilled Beef Salad with Mint and Lime

Season the beef flank steak lightly with salt and pepper. Heat a grill pan or outdoor grill to medium-high heat (approx. 200°C).

Grill the beef for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from heat and let it rest on a cutting board for at least 5 minutes. This is crucial for juicy beef.

While the beef rests, prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, palm sugar, chili flakes, and toasted rice powder until the sugar dissolves.

Thinly slice the rested beef against the grain into bite-sized pieces.

In a large mixing bowl, combine the sliced beef, thinly sliced shallots, chopped mint leaves, chopped cilantro, and sliced spring onions.

Pour the dressing over the beef and herb mixture. Toss gently to combine, ensuring all ingredients are well coated.

Taste and adjust the seasoning if needed, adding more lime for sourness, fish sauce for saltiness, or sugar for sweetness. Serve immediately on a bed of fresh lettuce leaves.