Vietnamese Hanger Steak Salad
A flavorful and refreshing salad with tender hangar steak, bright, crunchy vegetables, and a tangy vinaigrette!
COOKING INSTRUCTIONS:
Hanger Steak & Marinade
- Combine all the ingredients for the hanger marinade in a bowl or Ziploc bag and mix thoroughly
- Add the steak, and refrigerate for a minimum of 30 minutes and up to 24 hours
- Cut baby carrots into irregular shapes
- Preheat a saute pan or cast iron skillet over medium high heat | At the same time, preheat your oven to 425
- Remove steak from marinade and pat dry with paper towels
- Add 2-3 tablespoons of vegetable oil to the hot pan, and lay steak gently into the pan to prevent splashing hot oil
- Sear steak for 4 minutes per side
- Put baby carrots in pan | transfer to the hot oven and cook 8-10 minutes, or until a thermometer inserted into the steak reads 122 degrees
- Remove steak from the oven, transfer to a cutting board and allow to rest, 5-7 minutes
- Slice the steak thinly across the grain
Nuoc Cham Vinaigrette
- Combine all ingredients in a bowl and whisk to combine
- Can be made up to 4 days in advance
Salad & Plating
- Combine the arugula and half the herbs in a bowl and add a 1/4 cup of the nuoc cham
- Toss gently to combine | Add more dressing as needed
- Lay the arugula mix onto a platter of your choice
- Arrange the sliced steak and carrots over the salad randomly
- Top with radishes and remaining herbs and drizzle with 2 - 3 tbsp of remaining nuoc cham
- Enjoy immediately!
