Grilled Hanger Steak with Cucumber Salad

• 1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
• ¼ cup (packed) light brown sugar
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons Asian sweet chili sauce
• 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
• ½ 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
• ½ small daikon, peeled, julienned
• ½ small red onion, thinly sliced

Kosher salt and freshly ground black pepper

• ½ cup chopped fresh cilantro
• ¼ cup chopped unsalted, dry-roasted peanuts

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.
2. Do Ahead: Steak can be marinated 12 hours ahead. Keep chilled.
3. 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.
4. Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.
5. 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.
6. Drain salad. Serve with steak, topped with cilantro and peanuts.
7. Do Ahead: Cucumber salad can be made 4 hours ahead. Keep chilled.