Spicy Basil-Beef Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 2 teaspoons chile paste (such as Huy Fong sambal oelek)
• 1 tablespoon sesame oil dark
• 1 cup cucumber english thinly sliced
• 2 teaspoons fish sauce 
• 1.5 cups basil leaves fresh loosely packed
• 3 large heirloom tomatoes ripe cut into wedges
• 0.3 teaspoon kosher salt 
• 2 tablespoons lemongrass fresh minced
• 3 tablespoons lower-sodium soy sauce 
• 2 tablespoons rice vinegar 
• 2 medium shallots thinly sliced
• 12 ounces hanger steak trimmed

Equipment

• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 42
2. Heat a large ovenproof stainless-steel skillet over medium-high heat.
3. Add canola oil to pan; swirl to coat.
4. Sprinkle both sides of steak evenly with salt and black pepper.
5. Add steak to pan; saut 5 minutes or until browned. Turn steak over.
6. Bake at 425 for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135 or until desired degree of doneness.
7. Remove steak from pan; let stand 10 minutes. Slice across the grain.
8. Combine soy sauce and next 5 ingredients (through sambal), stirring well.
9. Combine basil and remaining ingredients.
10. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.