Prepare Tropical Beef Salad for a Flavor-Packed Appetizer

The other day I was shopping at the local market when I saw some hangar steak in the meat case. It's a cut of beef that literally hangs off the diaphragm of a cow, which is probably where it got its name. With a ragged bloody appearance, it looks about as appetizing as it sounds, but hangar steak is hands-down the most flavorful cut of beef.

Thanks to it's small-size and funky appearance it was one of those cuts of meat you could get as scraps from the butcher for next to nothing, but as it's garnered the attention of chefs, it's gone from "garbage" to gourmet, with prices to match. That's why I like using it in salads like this where a small amount goes a long way.

While hangar steak is incredibly flavorful, it can be a little tough, which is why I like to marinate hangar steak with natural meat tenderizers like kiwi and ginger. Add to that a potent spread of Thai aromatics and fish sauce, and you end up with some intensely flavorful meat loaded with mouth-watering umami. On its own, it might even be over the top, but paired with creamy avocado and sweet mangoes on a bed of crisp greens, you have yourself a nuanced homage to the tropics with contrasts that create a sublime equilibrium between the five tastes.