This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.
|1 c||snow peas (trimmed, strings removed, cut in half)|
|1 1⁄2 lb||hanger steak (at room temperature)|
|4 T||olive oil (divided)|
|2 clv||garlic (thinly sliced)|
|ginger (2-inch piece, fresh, peeled and minced)|
|1 t||toasted sesame oil|
|1 T||sesame seeds (toasted)|
|1⁄2 t||crushed red pepper flakes|
|1 t||miso (dark)|
|2 T||soy sauce (or tamari)|
|2||lemons (juice of)|
|2 T||scallions (white and light parts, chopped)|
|2 c||lettuce (Bibb, shredded - 1 medium head)|
In a small pot, bring 2 cups of water to a boil. Add the snow peas and simmer for just 20 seconds. Drain and set aside.
Generously season the steak with salt and pepper. Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. Add the steak to the pan and sear about 3 minutes on each side, until golden brown. Let rest for 10 minutes, then thinly slice (against the grain.) Set aside.
Heat 1 tablsepoon of olive oil in a medium pan over medium-low heat. Add the shallots, garlic, and ginger, and sauté about 2 minutes, until fragrant. Stir in the sesame oil, sesame seeds, crushed red pepper flakes, miso, sugar, soy sauce, and lemon juice. Simmer for 4 minutes.Remove from heat and stir well. While stirring, add the last 2 tablespoons of olive oil, then add the snow peas. Cook until heated through.
Arrange the steak in a single layer on a serving platter. Top with the warm vinaigrette and snow peas, then add the scallions and shredded lettuce.