Rich, juicy hanger steak is excellent grilled and served over a simple noodle salad.

Serves 4

• 3 ounces rice stick noodles
• 1 teaspoon five-spice powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon sugar
• 1 1/4 pound hanger steak*
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 2 carrots, grated
• 1 cup packed cilantro leaves

1. Prepare a grill for medium-high heat cooking or preheat the broiler. Place noodles in a large bowl, cover with boiling water, and let soak until very tender, about 15 minutes.
2. Meanwhile, in a small bowl, combine five spice powder, salt and sugar and rub the mixture over the steak. Grill or broil steak to desired doneness, about 5 minutes per side for medium rare. Transfer steak to a cutting board, cover loosely with foil, and let rest 10 minutes. Slice steak thinly across the grain.
3. Drain noodles and toss with soy sauce and sesame oil. Add carrots, cilantro and steak and toss to combine.
4. *A thick vein of white sinew runs through a whole hanger steak. If your butcher has not yet removed this, ask him or her to cut it out; the result will be thin pieces, tapered at the ends.