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1
(If using steak) make the marinade: Peel and chop lemongrass.
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2
Place lemongrass and all of the remaining marinade ingredients (everything in the list except the steak) in a blender and puree until smooth.
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3
Put the steak into a zip top bag.
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4
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.
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5
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.
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6
Combine mint leaves, cilantro leaves, radishes, red onion, and lemon zest in a medium bowl.
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7
Chop the watercress and add it into the bowl.
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8
Cover and refrigerate until ready to serve.
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9
Make dressing: In another bowl, whisk together the sesame oil, lime juice, fish sauce, soy sauce, honey, salt and pepper.
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10
Set aside.
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11
Preheat grill or grill pan to medium high heat.
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12
Remove the hanger steak from the marinade and blot to remove any excess.
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13
Grill the steak about 4-5 minutes per side for medium rare.
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14
Remove steak from the grill, put it on a platter and let it rest about 5 minutes.
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15
Toss the greens with the dressing and place on a platter.
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16
Then slice the steak against the grain and arrange it over the dressed greens then sprinkle the peanuts on top.
