- 1 tablespoon canola oil
- 12 ounces hanger steak, trimmed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons minced fresh lemongrass
- 1 tablespoon dark sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons chile paste (such as Huy Fong sambal oelek)
- 1 1/2 cups loosely packed fresh basil leaves
- 1 cup thinly sliced English cucumber
- 3 large ripe heirloom tomatoes, cut into wedges
- 2 medium shallots, thinly sliced
- calories 226
- fat 11.9 g
- satfat 2.5 g
- monofat 5.5 g
- polyfat 2.7 g
- protein 17 g
- carbohydrate 14.6 g
- fiber 2 g
- cholesterol 22 mg
- iron 1.2 mg
- sodium 585 mg
- calcium 49 mg
How to Make It
Preheat oven to 425°.
Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with salt and black pepper. Add steak to pan; sauté 5 minutes or until browned. Turn steak over. Bake at 425° for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135° or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across the grain.
Combine soy sauce and next 5 ingredients (through sambal), stirring well. Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.