Refreshing Thai Beef Salad

(If using steak) make the marinade: Peel and chop lemongrass. Place lemongrass and all of the remaining marinade ingredients (everything in the list except the steak) in a blender and puree until smooth.

Put the steak into a zip top bag. Pour marinade over the hanger steaks, move them around to coat the steaks in the marinade, seal the bag and allow it to sit in the refrigerator 2 to 8 hours.

For the salad: Trim the tough ends off of the watercress then wash them and dry in a salad spinner or with a paper towel.

Combine mint leaves, cilantro leaves, radishes, red onion, and lemon zest in a medium bowl. Chop the watercress and add it into the bowl. Cover and refrigerate until ready to serve.

Make dressing: In another bowl, whisk together the sesame oil, lime juice, fish sauce, soy sauce, honey, salt and pepper. Set aside.

Preheat grill or grill pan to medium high heat. Remove the hanger steak from the marinade and blot to remove any excess. Grill the steak about 4-5 minutes per side for medium rare. Remove steak from the grill, put it on a platter and let it rest about 5 minutes.

Toss the greens with the dressing and place on a platter. Then slice the steak against the grain and arrange it over the dressed greens then sprinkle the peanuts on top.