1 1/2 tablespoons curry powder
2 teaspoons smoked paprika
Freshly ground black pepper
1/8 teaspoon plus pinch ground cayenne
1 1/2 pounds skirt steak
1/4 plus 2 tablespoons lime juice
1/4 cup coconut milk
2 cloves garlic, pressed
1 tablespoon plus 1/2 teaspoon honey
1 1/2 cups julienned English cucumber
1/2 cup julienned carrots
1/2 cup julienned red onion
1 cup plain yogurt (preferably Greek-style)
1/2 teaspoon grated fresh ginger
8 leaves lettuce (Boston, butter, or iceberg lettuce)
3/4 cup plus 2 tablespoons chopped cilantro leaves and stems
1/2 cup sweetened, shredded coconut, toasted
Preheat grill to medium-high heat.
In a small mixing bowl, combine curry powder, paprika, 1/2 teaspoon black pepper, and 1/8 teaspoon cayenne.
Season steak with spice mixture (reserve 1/8 teaspoon for later use) and salt. Let marinate for 15-30 minutes. Cook steak on grill for 6-8 minutes, flipping once, for medium-rare or cook until desired level of doneness. Let rest for 5 minutes. Finely chop steak. Toss with 2 tablespoons lime juice.
Meanwhile, to make Cucumber Slaw, in a medium mixing bowl, combine 2 tablespoons lime juice, 2 tablespoons coconut milk, 1 clove garlic, and 1/2 teaspoon honey; mix well. Add cucumber, carrots, and onion; toss to coat. Season, to taste, with salt and pepper.
To make Yogurt Sauce, in a small bowl, combine yogurt, ginger, remaining 1 clove garlic, remaining 2 tablespoons lime juice, remaining 2 tablespoons coconut milk, remaining tablespoon honey, pinch cayenne, and reserved 1/8 teaspoon spice mixture. Whisk until thoroughly combined. Season, to taste, with salt and pepper.
To serve, place steak on one side of a platter and sprinkle with 2 tablespoons cilantro. Place stacked lettuce leaves on the other side of the platter. Fill one bowl with Cucumber Slaw, another bowl with Yogurt Sauce, another bowl with remaining cilantro leaves, and another bowl with toasted coconut. Provide serving utensils for different elements. To make a wrap, take a piece of lettuce, add steak, top with slaw, drizzle with sauce, sprinkle with cilantro, and top with toasted coconut. Serve.
Makes 8 appetizer servings.