Thai Grilled Hangersteak with Spicy Peanut Sauce and Cucumber Salad

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• My favorite dish from one of my favorite restaurants in Chapel Hill, Jujube.

All of their dishes are delicious mmmmmm, but here is the hanger steak as I like to make it!

• Hanger Steak:
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• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup fresh lime juice
• 1/4 cup fish sauce (warning...smelly)
• 2 tablespoons dark sesame oil (I used peanut oil)
• 1/2 small red onion, chopped
• 1/4 cup chopped fresh cilantro
• 2-3 Tbs grated fresh ginger root (I couldn't find lemongrass so I used ginger and cilantro and citrus instead)
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 2 pounds flank steak or hanger steak
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1. In a large bowl, combine soy sauce, rice vinegar, fish sauce, lime juice and sesame/peanut oil. Stir in onion, cilantro, garlic, ginger, jalapeno.
2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
3. Preheat an outdoor grill for medium high heat.
4. Depending on the thickness of the cut, cook on one side for ~5 minutes and on the other for ~3 until desired doneness.

Spicy Peanut Sauce:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 1 jalapeno, chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
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• Serve on the side, no cooking required.
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• Thai Cucumber Salad:
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• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into thin slices (or just sliced thin)

1 Tbs salt

1/3 cup white sugar

1/2 cup rice wine vinegar

1 jalapeno pepper, seeded and chopped

1/4 cup finely chopped red onion

1/4 cup chopped cilantro

1/2 cup shopped peanuts (I didn't use)

Directions:

Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes.  Rinse with cold water, then drain and pat dry with paper towels.

Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. 

Serve on plate with jasmine rice and enjoy!

(adapted from here)