Name: Grilled Hanger Steak with Cucumber Salad
Yield: 4 Servings
Ingredients: 1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced; ¼ cup (packed) light brown sugar; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons Asian sweet chili sauce; 1½ pounds hanger steak, center membrane removed, cut into 4 pieces; ½ 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; ½ small daikon, peeled, julienned; ½ small red onion, thinly sliced; Kosher salt and freshly ground black pepper; ½ cup chopped fresh cilantro; ¼ cup chopped unsalted, dry-roasted peanuts

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Matt Duckor

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing from Asian-fusion restaurant Jujube in Chapel Hill, NC.

Recipe notes