Zak Pelaccio's Hanger Steak Salad

Ingredients

• 3 tablespoons palm or brown sugar, or more to taste
• 3 to 4 tablespoons fish sauce, or more to taste
• 2 to 3 tablespoons fresh lime juice, or more to taste
• Two 1-inch thick hanger steaks
• Sea salt and freshly ground black pepper
• About 1 tablespoon neutral oil, such as grapeseed or canola
• 2 tablespoons Shaoxing wine or dry sherry, or more to taste
• 4 garlic cloves, thinly sliced
• 1 1/2 inches fresh ginger, peeled and thinly sliced
• 6 fresh Thai bird chiles, thinly sliced
• 2 fresh long red or green chiles, such as Anaheim or Hungarian Wax, thinly sliced
• 1 medium red onion, halved lengthwise and thinly sliced
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves

Directions

1. Stir the palm sugar, fish sauce, and lime juice together in a small bowl. Taste and adjust it however you like: a little sweeter, saltier, or sharper. Season the steaks generously with salt and pepper.
2. Warm a cast-iron skillet or sauté pan over medium-high heat until the pan is smoking. Pour in just enough oil to cover the bottom, then lay in the steaks. Sear until the first side is deeply browned, about 6 minutes. Turn the steaks and cook another 4 minutes for medium-rare.
3. Move the steaks to a cutting board and rest them for 5 minutes. Turn the heat down to medium, pour in the Shaoxing wine, and use a wooden spoon to loosen the browned bits from the pan. Add the garlic, ginger, and chiles, cook for 30 seconds, then take the skillet off the heat.
4. Cut the steaks across the grain. Put the slices in the bowl and spoon the pan juices over them. Add the fish-sauce-lime dressing, onion, and herbs, then toss and serve.