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Epicurious

Grilled Hanger Steak with Cucumber Salad

3.8

(1)

We're hooked on the juicy and crunchy textures and sweet and spicy flavors in this steak and salad pairing.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Hanger steak:

1 2" piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
1/4 cup (packed) light brown sugar
3 tablespoons fish sauce
2 tablespoons Asian sweet chili sauce
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces

Cucumber salad and assembly:

1/2 cup unseasoned rice vinegar
2 tablespoons Asian sweet chili sauce
1 teaspoon 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, freshly ground pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted, dry-roasted peanuts

Preparation

  1. For hanger steak:

    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.

    Step 2

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

  2. For cucumber salad and assembly:

    Step 3

    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.

    Step 4

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

    Step 5

    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.

    Step 6

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

    Step 7

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

TagsSteakBeefMeatMainDinnerDairy FreeGluten FreeEasyWeeknight MealsGrillingBon Appétit
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