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About the Dish

  • Hanger Steak

    Hanger Steak

  • Arugula

    Arugula

  • Carrot

    Carrot

  • Shallot

    Shallot

  • Cilantro

    Cilantro

  • Toasted Peanuts

    Toasted Peanuts

  • Vietnamese Fish Sauce

    Vietnamese Fish Sauce

  • Lemon

    Lemon

  • Tamari

    Tamari

  • Turbinado Sugar

    Turbinado Sugar

  • Red Pepper Flakes

    Red Pepper Flakes

METHOD

1
Please read entire recipe before beginning.
2
Season the steak with 1 teaspoon kosher salt and rub with 2 tsp. cooking oil, set aside at room temperature.
3
Prepare your mise en place: Wash and dry arugula. Remove outer peel of carrot and discard, then continue to shave carrot with the peeler. Peel, halve and thinly slice shallot. Pick cilantro and mint leaves. Quarter the lime. Peel and mince garlic
4
In a large mixing bowl, combine arugula, carrot, shallot, cilantro and mint. Set aside.
5
Make the dressing: To the container of fish sauce, and juice from 1/4 lime (reserve remaining ¾ lime for another use) and the garlic. Add 1 tablespoon cooking oil, soy soy sauce, sugar, and chili flakes. Replace the cap and shake well to thoroughly combine. Set aside.
6
Arrange steak on a roasting pan (preferably with a rack) and place in the oven on the top rack. For medium-rare, cook 3-4 minutes on one side, turn over and cook 3-4 minutes more. (If you would like your steak cooked more, add a couple of minutes of cooking time on each side.) Remove steak from oven and allow it to rest for 4-5 minutes.
7
Thinly slice steak across the grain. The resting and carving juices from your steak have great flavor; add them to the dressing and shake well.
8
Divide the salad between two plates and arrange sliced steak over it. Drizzle dressing over salad and steak, and top with peanuts. Enjoy!