Steak Snap Pea Peanut Salad
- Yield: 4 1x
Ingredients
Scale
- 2 garlic cloves finely grated
- 1/3 cup unseasoned rice vinegar
- 3 tablespoons mirin
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1/2 cup (plus 2 tablespoons) olive oil plus more for grilling
- Kosher salt and freshly ground black pepper
- 1–1 1/2 pound flank steak
- 8 ounces sugar snap peas
- 1/4 cup peanuts
- 1 teaspoon cayenne/Korean red pepper powder
- 1–2 heads baby lettuce leaves separated
- 2 Persian cucumbers sliced 1/8-inch thick
- 2 ounces radishes thinly sliced
- 2 scallions (white and green parts) thinly sliced
Suggested addition – seasonal vegetables as desired:
- 1/2 cup halved cherry tomatoes
Instructions
-
Whisk garlic, vinegar, mirin, sriracha, and soy sauce in a medium bowl. Whisk in ½ cup oil; season with salt and pepper.
-
Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Seal bag and turn to coat. Chill at least 1 hour. Set aside remaining dressing for serving.
-
Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain, pat dry, and cut in half on a diagonal.
-
Prepare grill for medium-high heat; lightly oil grates. Remove steak from marinade and grill, turning twice, until medium-rare and lightly charred, 8−10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.
-
Meanwhile, heat remaining 2 Tbsp. oil in a small skillet over medium. Cook peanuts, tossing, until golden brown and shiny, about 3 minutes. Transfer to a small bowl with a slotted spoon and add cayenne; season with salt. Let cool.
-
Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.
-
Arrange lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes.
-
Drizzle with remaining dressing and top with peanuts and scallions.
- Category: Salad
- Cuisine: Asian
Leave a Reply