Lunch: Steak Salad with Snap Peas

Juicy steak makes this fresh and colorful salad feel decadent.

Ingredients

1 lb. skirt steak
Coarse salt
ground pepper
8 oz. sugar snap peas
2 tbsp. olive oil
2 tbsp. white-wine vinegar
1 tbsp. Dijon mustard
1 clove garlic
1 head red-leaf lettuce
8 radishes
3 carrots

Instructions

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.
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.
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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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