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Broiled Skirt Steak with Sugar Snap Pea Salad
Serves 4 |
This salad is brimming with flavor.
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Ingredients:
| 1 lb. skirt steak, halved |
| Kosher salt, to taste |
| 8 ounces sugar snap peas, trimmed and halved |
| 2 tablespoons olive oil |
| 1 tablespoon Dijon mustard |
| 2 tablespoons white-wine vinegar |
| 1 clove garlic, minced |
| 1 head lettuce, torn |
| 2 carrots, peeled then sliced into thin, long strips using peeler |
| 8 radishes, trimmed and quartered |
| Ground black pepper, to taste |
Directions:
- Place broiler rack 4 inches from heat source. Heat broiler. Line a baking sheet with foil. Season steak with salt and black pepper then place on baking sheet. Broil for 4 to 8 minutes, until steak is medium-rare. Transfer steak to a cutting board then tent with foil.
- Pour 1 inch of water into a saucepan then bring water to a simmer. Carefully set a steamer basket in saucepan. Place snap peas inside steamer basket, cover saucepan, then steam for 2 to 3 minutes, until bright green. Rinse snap peas with cold water and pat dry with paper towels.
- Slice steak.
- In a bowl, whisk oil, mustard, vinegar and garlic together. Season salad dressing with salt and black pepper. Place lettuce in a large bowl and drizzle with half of the salad dressing; toss to coat. Evenly divide lettuce into 4 bowls. Evenly divide steak slices, snap peas, carrots and radishes atop lettuce then serve salads with remaining salad dressing.
| Course: | Salad |
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