Tuesday, May 17, 2005

Steak Salad with Snap Peas

Steak Salad with Snap Peas (Adapted from Everyday Food)

16 ounces flank or skirt steak, halved
salt and fresh ground black pepper
8 ounces trimmed sugar snap peas, halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 large head red or butterhead lettuce, torn
3 carrots, sliced into ribbons with a vegetable peeler

Preheat broiler.

On a baking sheet lined with foil, add steak and season both sides with salt and fresh ground black pepper. Place pan under the broiler and cook until medium-rare, about 4 to 8 minutes. Remove and transfer meat to a cutting board - tent with foil and set aside to rest for 5 to 10 minutes. Thinly slice steak across the grain

Steam peas until bright green, about 2 to 3 minutes. Remove and rinse with cold water to stop the cooking process. Pat peas dry.

In a medium bowl, whisk together oil, vinegar, mustard and garlic - season with salt and pepper. Drizzle lettuce with half of the dressing, tossing to coat. Arrange lettuce, steak, snap peas and carrots between four serving plates - drizzle each portion evenly with the remaining dressing.

Makes about 4 servings.

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