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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Preheat oven to 425°.
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. 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.
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