Peppered Hanger Steak With Crispy Rice Cakes

• 2 tablespoons extra virgin olive oil
• 4 cups packed pea shoot leaves or spinach leaves
• 1 teaspoon Vietnamese chili-garlic sauce
• 3 tablespoons chile-sweet soy glaze (see below)
• fine sea salt
• freshly ground black pepper
• 1 cup sushi rice
• 1 1/2 cups water
• fine sea salt
• 3 tablespoons canola oil
• 4 hanger steaks (about 6 ounces each)
• 3-4 tablespoons cracked black pepper
• kosher salt
• 2 tablespoons canola oil

1. In a sieve, thoroughly rinse the sushi rice under cold running water until the water runs clear.
2. Place the rinsed rice in a small saucepan with the water and a generous pinch of salt.
3. Bring the rice to a boil, uncovered, over medium-high heat.
4. Reduce the heat to medium and simmer until most of the water has been absorbed by the rice, about 5 minutes.
5. Cover the pan tightly, reduce the heat to low, and continue cooking for about 7 minutes longer.
6. Remove from the heat and let stand, covered, for 15 minutes.
7. The rice should be tender and all of the water absorbed.
8. (Even very slightly overcooked rice is not a problem in this recipe, as that may help the rice cakes keep their shape.)
9. Scoop the rice onto a small baking sheet lined with plastic wrap.
10. Form the rice into a rough square 3/4 to 1 inch thick.
11. Cover tightly and refrigerate overnight until cold and set.
12. When the rice has set, cut 8 equal-size triangles of rice cake and set aside until ready to fry and serve.

extra virgin olive oil, shoot, garlic, chilesweet soy glaze, salt, freshly ground black pepper, rice, water, salt, canola oil, hanger, cracked black pepper, kosher salt, canola oil

Taken from www.foodrepublic.com/recipes/peppered-hanger-steak-with-crispy-rice-cakes-recipe/ (may not work)