Spicy Basil-Beef Salad

Ingredients

• 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

Preparation

1. 1. Preheat oven to 425°.
2. 2. 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.
3. 3. 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.