Spicy Steak Salad with Sriracha Dressing
Ingredients
- 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
Preparation
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.
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.