Grilled Hanger Steak with Cucumber Salad

By cserumga

390 calories, 23g fiber, 18g protein per serving

Ingredients

• 2 ” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
• 1/4 cup(packed) light brown sugar
• 3 Tbsp fish sauce (such as nam pla or nuoc nam)
• 2 Tbsp Asian sweet chili sauce
• 1.5 lbs hanger steak, center membrane removed, cut into 4 pieces
• 1/2 cup unseasoned rice vinegar
• 2 Tbsp Asian sweet chili sauce
• 1 tsp finely grated lemon zest
• 1 medium cucumber, thinly sliced
• 1 medium carrot, peeled, julienned
• 1/2 small daikon, peeled, julienned
• 1/2 small red onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped unsalted, dry-roasted peanuts

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 3 hours.

DO AHEAD: Steak can be marinated 12 hours ahead. Keep chilled.

Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.

Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.

Prepare grill for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8–10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.

Drain salad. Serve with steak, topped with cilantro and peanuts.

DO AHEAD: Cucumber salad can be made 4 hours ahead. Keep chilled.