Steak Salad with Snap Peas<< Back to list

Beef, Main Dish, Salad
1lbskirt steak, halved
Coarse salt and ground pepper
8ozsugar snap peas, trimmed and halved
4tbspolive oil
4tbspwhite-wine vinegar
2tbspDijon mustard
2clovesgarlic, minced
1headred-leaf lettuce, torn
8radishes, trimmed and quartered
3carrots, sliced with a peeler
  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.

4 servings

  • My local store doesn't sell skirt steak so I substituted it with sirloin steak, and it tasted delicious.
    [Carolyn Plocher - 2011-02-28 13:15:26]

Simple but classy

Carolyn Plocher

Feb 28, 2011

Feb 28, 2011

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