Thai Beef
Season the skirt steak with salt and pepper (at least 45 minutes before, if not, right before cooking).
Heat a large cast iron pan over high heat until very hot (about 2 minutes). Cook the steak for 4 minutes per side, flipping after each minute for an even cook. Transfer to a cutting board to rest for 10 minutes.
Add all the salad ingredients except the peanuts on a platter and toss with half the dressing. Slice the skirt steak against the grain and top the salad pouring the remaining dressing and adding the peanuts to finish.
Dressing
In a small bowl whisk together the dressing ingredients and set aside.
Crispy Rice
In a bowl or sheet pan mix the cooled rice with the red curry paste until well combined. Next mix in the rice flour, ensuring each grain is coated.
Heat the oil in a large non-stick frying pan over a medium heat.
Add the rice in a thin layer and press down. You will need to fry in batches so the rice gets crispy.
Leave to cook for around 5–7 minutes or until a golden crust forms.
Gently turn over with a spatula and repeat on the other side adding additional oil as needed.
Remove the rice from the pan and leave to cool in a serving bowl.
Rice Dressing
Combine all the ingredients with a whisk until well combined.
Garnish
Put the rice into a large serving bowl and break any larger pieces into chunks. Pour over the dressing and top with the sliced red onion, herbs, and chopped peanuts