1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces
1/2 cup unseasoned rice vinegar
2 tablespoons Asian sweet chili sauce
1 teaspoon finely grated lemon zest
1 medium cucumber, thinly sliced
1 medium carrot, peeled, julienned
1/2 small daikon, peeled, julienned
1/2 small red onion, thinly sliced
Kosher salt, freshly ground pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted, dry-roasted peanuts
Directions
Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 3 hours.
DO AHEAD: Steak can be marinated 12 hours ahead. Keep chilled.
Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.
Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.
Prepare grill for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8–10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
Drain salad. Serve with steak, topped with cilantro and peanuts.
DO AHEAD: Cucumber salad can be made 4 hours ahead. Keep chilled.
