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Author Notes: Not a fan of the beef? Make it vegetarian! You can absolutely enjoy it without the steak to lighten up the rest of your meal tomorrow. —HeatherPierceG
- 2 stalks fresh lemongrass
- 3 tablespoons raw honey
- 2 tablespoons chopped shallots
- 2 tablespoons minced garlic
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons peanut or sesame oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons five spice powder
- 1 teaspoon chili paste
Salad and Dressing
- 2 pounds hanger steak, marinated (see marinade above)
- 3 bunches watercress
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 2 bunches radishes, thinly sliced
- 2 tablespoons lemon zest
- 1/2 cup sesame oil
- 1/2 cup fresh lime juice (you’ll need at least 4 limes)
- 3 tablespoons fish sauce (found in Asian section of store)
- 1 tablespoon tamari soy sauce
- 1 teaspoon raw honey
- salt and pepper
- 1/3 cup peanuts, chopped, for garnish
- (If using steak) Make marinade: 1. Peel and chop lemongrass. 2. Place all ingredients in a blender and puree until smooth. 3. Pour marinade over the hanger steaks and allow to sit in refrigerator 2 to 8 hours.
- Trim the tough ends of the watercress then wash, and dry in a salad spinner or with a paper towel
- Combine mint, cilantro, radishes, red onion, and lemon zest in a medium bowl. Cover and refrigerate until ready to serve.
- Make dressing: In another bowl, whisk together the sesame oil, lime juice, fish sauce, soy sauce, honey, salt and pepper. Set aside.
- Preheat grill or grill pan. Remove the hanger steak from the marinade and blot to remove any excess. Grill the steak about 4-5 minutes per side for medium rare.
- Remove steak and let it rest about 5 minutes.
- Assemble salad: Toss the green sin the dressing (might not need all of it) and place it on a platter.
- Slice steak thinly against the grain and arrange it over the greens.
- Sprinkle steak with chopped peanuts (optional) and serve!
- This recipe was entered in the contest for Your Best Fresh Herbs
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