Sunday, August 22, 2010

Thai Grilled Hangersteak with Spicy Peanut Sauce and Cucumber Salad

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

just a little sampler from their menu above.  needless to say, everything they serve is to die for!

But I've been craving their Hangersteak and Cucumber salad (and I don't even really like cucumbers!).  2nd row, 3rd column.

Here is my version as it panned out this lovely Sunday:

Thai Grilled Hangersteak:  (adapted from here)

  • 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

  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

  • Serve on the side, no cooking required.

  • Thai Cucumber Salad:

  • 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)

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!

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