Beef Skewers with Cucumber Salad

Rinse cucumber, cut in half lengthwise and scrape out seeds.

Cut cucumber into thin slices, mix in a bowl with 2 teaspoons salt and let rest for approximately 30-40 minutes.

Rinse mint leaves, pat dry and finely chop.

Rinse basil, shake dry and chop half of leaves.

Mix chopped basil in a large bowl with chopped mint, sesame oil, maple syrup and 4 tablespoons lime juice.

Trim fat from beef and cut meat into very thin slices. Then flatten slices with the blade of a large knife, add to the bowl with sesame-lime mixture and let rest for 1-2 hours.

Rinse cucumber slices with cold water in a colander, drain and place in a bowl.

Rinse chile pepper, cut in half lengthwise, remove seeds, pat dry and cut into strips. 

Cut basil leaves into thin strips. Add basil, orange juice and chile pepper strips to the cucumber slices. Mix well and season cucumber salad with remaining lime juice and pepper.

Remove beef slices from the marinade and cut in half lengthwise. Fold each beef slice in half lengthwise and thread onto skewers.

Preheat the oven broiler. Brush a grill pan with oil or line a baking sheet with aluminum foil. 

Place beef skewers on grill pan or lined baking sheet, broil under the preheated oven broiler, watching carefully, for about 4 minutes, then turn over and continue cooking for another 4 minutes.