GRILLED HANGER STEAK WITH CUCUMBER SALAD

Grilled Hanger Steak with Cucumber Salad image

Yield Makes 4 servings

Number Of Ingredients 17

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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

Steps:

For 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.
For 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.