For those who find steak a challenge to cook, marinating is an ideal method to infuse flavor and tenderize the meat. This will give you some leeway if you accidentally overcook it.

The marinade for this is filled with Asian ingredients like fish sauce and sesame oil, which turn this colorful, healthy meal into something rich, nutty, spicy and herbaceous. This is a perfect dish if you are one to meal prep as well, as most of the components can sit already made in your fridge. Just cook the steak before you plan to eat and you are good to go!

Servings: 2
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 28-30 minutes, and 30-60 minutes marinating time

Ingredients

Steak Marinade
2 tablespoons tamari or coconut aminos
1 tablespoon fish sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 stalks lemongrass
A few basil and mint leaves, roughly chopped
1 lb. hanger steak (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)

Sauce
2 limes, juiced
2 tablespoons fish sauce
2 tablespoonstamari or coconut aminos
1 tablespoon sesame oil
1 teaspoon garlic powder
2 stalks lemongrass

Vermicelli & Veggies
1 x 8 oz. package cooked and cooled vermicelli rice noodles (or use fresh spiralized daikon noodles as an alternative)
2 cucumbers, cut into chunks
2 carrots, cut into matchsticks
1 cup shredded romaine lettuce
¼ cup crushed or whole peanuts or cashews
Fresh basil and cilantro to taste

Directions

1. For the steak marinade, whisk the tamari or coconut aminos with the fish sauce, sesame oil, garlic powder and onion powder until combined.

2. Cut the top and bottom from the lemongrass stalks; peel to use the inner part only. Slice the lemongrass and stir into the marinade along with the basil and mint. (Code TRAIL gets you 10% off Nakano Knives)

3. Marinate the steak in the sauce for 30-60 minutes.

4. For the sauce, whisk the lime juice with the fish sauce, tamari or coconut aminos, sesame oil and garlic powder.

5. Cut the top and bottom from the lemongrass stalks; peel to use the inner part only. Slice the lemongrass and stir into the sauce.

6. For the pork vermicelli, divide the vermicelli or daikon noodles between 2 serving bowls to form a base.

7. Arrange the cucumber, carrots, lettuce, and peanuts or cashews in different sections on top of the bowl. Garnish with fresh cilantro and basil.

8. Remove the steak from the marinade. Cook in a cast iron skillet over medium heat until browned on both sides, about 4-5 minutes per side.

9. Remove and allow to rest a few minutes to finish cooking. Slice into thick slices.

10. Divide the steak between the bowls and serve immediately with the sauce.