I read R.S.V.P in Bon Appetit every month. This column brings us Reader’s Favorite Restaurant Recipes. It’s my guess that those who take the time to write must have been bowled over by whatever dish it is they want the recipe for. They certainly outdo themselves to be noticed by the Editors: Take, for instance, the request for the recipe I used as the basis for my Grilled Steak Salad. George D. McCoy of Raleigh NC phrased his request as follows: “Dear Bon Appetit, Please, Kind Person of Great Influence, would you try to obtain the recipe for Grilled Hanger Steak from Jujube in Chapel Hill NC?”. That kind of enthusiasm always impresses me. So after a quick look at the asian-inflected ingredient list, I was off making my version of Jujube’s recipe. I did change out a couple of ingredients: I substituted local red radishes for the Daikon in theirs. I also garnished the dish with halved cherry tomatoes. But the biggest one of all was that I went for sirloin steak
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| Jujube’s Grilled Hanger Steak with Cucumber Salad |
instead of their hanger cut. That added to the cooking time and, as far as I’m concerned added to the dish. It wasn’t until sitting down to write this that I actually went to the Jujube website and much to my astonishment, their version of this salad– Grilled Hanger Steak with Cucumber Salad– pictured here, could not have looked more different than mine! But if Jujube’s tastes half as good as mine, I am sure that George D. McCoy of Raleigh NC would enjoy every bite. Here’s my version of the recipe:
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| Make your life easier with this OXO Mandoline |
Serves 4. This recipe requires a little forethought for timing. Ideally, the steak should marinate overnight, especially if you use a thicker cut like sirloin. If you go with the original hanger steak, you can likely get away with the original recipe’s admonishment to chill for ‘at least 3 hours’. The salad also marinates for at least two hours. I did the steak the night before, the vegetables in the morning, the grilling a 1/2 hour before serving. The one piece of equipment that will make your life infinitely easier making this dish is a mandoline. My OXO mandoline, a gift from my kids is one of my prized possessions. Get one and see!
1 2″ piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
1/2 cup unseasoned rice vinegar
Kosher salt, freshly ground pepper
For the final garnish:
2 cups cherry tomatoes, halved.
For Steak Marinade:
1. 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, or, preferably overnight.
To Make the Salad;
1.
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.
2.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
3.Drain salad. Serve with steak, topped with cilantro and peanuts and cherry tomatoes
