Recipes Ingredients Meat & Poultry Beef Recipes Steak Salad with Snap Peas 3.3 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 This may be the ideal dinner salad -- it features easy broiled steak, quick-steamed snap peas, and a flavorful vinaigrette. 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 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. 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. 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. Rate it Print