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Hanger steak and cucumber salad Recipe

   
 

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     Hanger steak and cucumber salad

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
¼ cup (packed) light brown sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce
1½ pounds hanger steak, center membrane removed, cut into 4 pieces
 

Instructions
HANGER STEAK 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. CUCUMBER SALAD AND ASSEMBLY 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.
Calories (kcal) 390 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 55 Carbohydrates (g) 23 Dietary


Originally Submitted
4/20/2014





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