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Grilled Hanger Steak with Cucumber Salad
4
Steps
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
