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
Ingredients
- Marinade
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2
stalks fresh lemongrass
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3 tablespoons
raw honey
-
2 tablespoons
chopped shallots
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2 tablespoons
minced garlic
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2 tablespoons
fish sauce
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2 tablespoons
soy sauce
-
2 tablespoons
peanut or sesame oil
-
2 tablespoons
toasted sesame oil
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2 tablespoons
five spice powder
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1 teaspoon
chili paste
- Salad and Dressing
-
2 pounds
hanger steak, marinated (see marinade above)
-
3 bunches
watercress
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1 cup
fresh mint leaves
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1 cup
fresh cilantro leaves
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2 bunches
radishes, thinly sliced
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2 tablespoons
lemon zest
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Dressing
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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)
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1 tablespoon
tamari soy sauce
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1 teaspoon
raw honey
-
salt and pepper
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1/3 cup
peanuts, chopped, for garnish
Directions
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(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.
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Trim the tough ends of the watercress then wash, and dry in a salad spinner or with a paper towel
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Combine mint, cilantro, radishes, red onion, and lemon zest in a medium bowl. Cover and refrigerate until ready to serve.
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Make dressing: In another bowl, whisk together the sesame oil, lime juice, fish sauce, soy sauce, honey, salt and pepper. Set aside.
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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.
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Remove steak and let it rest about 5 minutes.
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Assemble salad: Toss the green sin the dressing (might not need all of it) and place it on a platter.
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Slice steak thinly against the grain and arrange it over the greens.
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Sprinkle steak with chopped peanuts (optional) and serve!
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