Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
16 Mins
Total Time
30 Mins
Serves 4

If regular Italian--or Genovese--basil is all you can find, it'll work fine. However, it's worth searching out a few varieties, such as purple, Thai, or lemon basil. Using a mix of varieties improves the salad by adding visual interest and nuanced flavors. If you can't find hanger steak, substitute flank instead.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

wonderwab's Review

August 25, 2012
Sooo good! I've never cooked hanger steak, but I followed the directions (used a meat thermometer to get it to 135 degrees) and it came out perfectly. The dressing was awesome. The one thing we changed was instead of using all basil leaves for the salad, we used salad mix and put some basil on top. It's going on The List!

PiperGrin's Review

June 19, 2012
Very good! Putting this on the frequent rotation of summer "musts" while the tomatoes and basil are in full supply.

KBminus50's Review

June 17, 2012

brendaprowse's Review

July 06, 2012
My husband loves this! I think it's because he doesn't have to fire up the grill.We think the salad is really spicy-I followed the recipe exactly. The colors are beautiful. The recipe inspires me to grow some different types of basil in pots on the deck or walk to the nearby Farmer's Market for heirloom tomatoes. What a great light dinner on a summer evening. It would be great for a late lunch with a bottle of fine wine and some crusty bread.

Cansas's Review

June 20, 2012
Using purple and green basil makes such a pretty presentation. I'll use red and yellow tomatoes next time to add even more color. I look forward to making good use of my basil and farmer's market tomatoes with this one!