Grilled Hanger Steak with Cucumber Salad
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Ingredients
- 2 ” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
- (packed) light brown sugar
- fish sauce (such as nam pla or nuoc nam)
- Asian sweet chili sauce
- hanger steak, center membrane removed, cut into 4 pieces
- unseasoned rice vinegar
- Asian sweet chili sauce
- finely grated lemon zest
- medium cucumber, thinly sliced
- medium carrot, peeled, julienned
- small daikon, peeled, julienned
- small red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- chopped fresh cilantro
- 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.
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