In a bowl or Tupperware, combine ingredients for marinade and coat beef well using a pastry brush. Cover and place in the fridge for a minimum of 8 hours.
Remove skirt steak from fridge and allow to temper for around 30 minutes. You don’t want to grill meat that’s straight from the fridge.
Preheat a non stick pan, grill pan or cast Iron pan on med-high and sear 4 to 5 minutes per side. Depends on desired internal temperature and thickness of meat. Add salt and pepper. Ideally you want it to be medium. Too cooked may result in tough or dry meat and too rare will make blood/juices run into your salad – not pretty. Absolutely allow meat to rest for minimum 10 minutes off heat.
Slice thinly across the grain and set aside.
In a large bowl, combine torn herbs, green onions, shallot and lime leaves if using. Coat fully with most of the vinaigrette. Taste and adjust seasoning if necessary. Add powdered grilled rice, if using.
In a large shallow serving dish, place chopped romaine leaves and cucumbers to line the bottom. Top with beef salad and enjoy immediately.
Serving suggestion: I made simple sticky rice and paced it in a mound on one side of my serving dish next to the steak salad. It ends up mixing as you serve yourselves and I personally love the combo.