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Steak Salad with Snap Peas

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  • Servings: 4
Steak Salad with Snap Peas

Source: Everyday Food, May 2009

Ingredients

  • 1 pound skirt steak, halved
  • Coarse salt and ground pepper
  • 8 ounces sugar snap peas, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 head red-leaf lettuce, torn
  • 8 radishes, trimmed and quartered
  • 3 carrots, sliced with a peeler

Directions

  1. Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.

  2. Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.

  3. Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.

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