To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
Next, line a baking sheet with parchment paper and set it aside.
Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.
Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
While the rice is baking, prepare the dressing. Add all of the dressing ingredients (the olive oil, toasted sesame oil, fish sauce, maple syrup, sriracha, lime juice, rice wine vinegar, ground ginger, and garlic) to a blender and blend until creamy and smooth.
Taste and adjust the seasonings as needed, then set it aside while you prepare the steak.
Add the skirt steak to a plate and season both sides of it generously with the sea salt and ground black pepper.
Then, add 2-3 tablespoons of the dressing to each side of the steak and use your hands to rub it in.
Next, heat a nonstick skillet on the stove, over medium heat.
Once the skillet is very hot, add in the steak and sear it for approximately 3 minutes on each side, or until it is cooked to your liking. I prefer my steaks medium-rare, so this is how long I cook it.
Once the steak is done, transfer it to a cutting board or plate and allow it to rest.
Finally, prepare the salad by washing and chopping the Persian cucumbers, mint, green onions, baby tomatoes, and cilantro, and add them to a large bowl alongside the red onion and salted peanuts. Toss to fully combine.
Slice the steak against the grain and add it to the salad.
Then, once the crispy rice has finished baking, remove it from the oven and transfer it to the bowl with the salad.
Pour the dressing on top of the salad and toss until all of the ingredients are fully combined in the dressing.
Serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.