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  • 1 flank steak, about 1 1/4 pounds
  • Kosher salt
  • Coarsely ground Szechuan peppercorns or black pepper
  • 1 large clove garlic, grated or pasted
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Mirin or sherry
  • 2 tablespoons soy sauce
  • 3 tablespoons Sriracha sauce
  • 1/2 cup olive or vegetable oil, plus some for drizzling
  • 3 small heads butter or baby red leaf lettuce, leaves separated
  • 1/2 pound snap peas, blanched in boiling water for 2 minutes then cold-shocked
  • 4 radishes, thinly sliced
  • A handful cilantro leaves (optional)
  • 1/2 cup dry-roasted peanuts or smoked almonds, chopped
  • Lime wedge
  • Worcestershire sauce


Serves: 4


Preheat a cast-iron skillet or griddle to medium-high. Rub the steak with salt and Szechuan or black pepper.
Whisk up garlic, vinegar, Mirin or sherry, soy sauce, Sriracha and olive or vegetable oil.

Arrange lettuce on a large patter and top with snap peas, radishes, onions, cilantro and nuts. 
Grill or griddle meat for 10-12 minutes, turning occasionally. Let rest then thinly slice. Squeeze lime over the meat and drizzling with some Worcestershire sauce. Arrange on the salad, top with dressing and serve.