Thai Grilled Beef Salad

• 1 teaspoon kosher salt
• 1 1/2 teaspoons tumeric powder
• 1 large eggplant, cut into 1/4-inch-round slices
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons black mustard seeds
• 1/4 cup rice-wine vinegar
• 1 small onion, peeled and minced
• 2 cloves garlic, peeled and thinly sliced
• 1 1/2 teaspoons grated gingerroot
• 1 tablespoon curry powder
• 1 1/2 teaspoons minced Thai chili pepper
• 1 inch-long cinnamon stick
• 1 teaspoon sugar
• 1/4 cup dissolved tamarind pulp or orange juice
• 1 pound flank steak
• 4 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 1/2 cup distilled white vinegar
• 2 tablespoons olive oil
• 2 tablespoons nuoc mam (Vietnamese fish sauce)
• 2 tablespoons soy sauce
• 1/2 cup minced pineapple
• 1 cup minced mint leaves

1. Combine the salt and tumeric.
2. Put the eggplant in a colander.
3. Sprinkle with the salt mixture and toss.
4. Set aside for 1 hour.
5. Rinse and pat dry.
6. Heat some of the oil in a cast-iron skillet.
7. Add the eggplant and cook until golden brown, about 4 minutes per side.
8. Drain on paper towels.
9. Transfer to a large glass or ceramic bowl.
10. Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor.
11. Puree until smooth.
12. Set aside.
13. Heat the remaining oil in a clean skillet.
14. Add the mustard mixture and simmer over medium heat for 5 minutes.
15. Add the curry powder, chili, cinnamon, sugar and tamarind.
16. Reduce the heat to medium-low, cover and cook for 15 additional minutes.
17. Pour over the eggplant and marinate in the refrigerator for 4 hours.
18. Put the steak in a large glass or ceramic baking dish.
19. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor.
20. Puree until smooth.
21. Pour the marinade over the meat.
22. Cover and refrigerate for 2 hours.
23. Bring the meat to room temperature.
24. Grill over hot coals until rare, about 3 minutes per side.
25. Set aside to rest for 10 minutes.
26. To assemble, divide the eggplant salad among 4 plates.
27. Slice the meat into very thin strips crosswise.
28. Drape 4 slices of meat over the top of each salad.
29. Garnish with fresh mint.

kosher salt, tumeric powder, eggplant, vegetable oil, black mustard seeds, ricewine vinegar, onion, garlic, gingerroot, curry powder, chili pepper, cinnamon, sugar, tamarind, garlic, sugar, white vinegar, olive oil, nuoc, soy sauce, pineapple, mint leaves

Taken from cooking.nytimes.com/recipes/9730 (may not work)