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Ingredients
- 2 garlic cloves finely grated
- ⅓ cup unseasoned rice vinegar
- 3 tablespoons mirin
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- ½ cup (plus 2 tablespoons) olive oil plus more for grilling
- Kosher salt and freshly ground black pepper
- 1–1½ 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 ⅛-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
Ingredients
Suggested addition - seasonal vegetables as desired:
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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.