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Warm Snow Pea and Steak Salad

Prep time
30 mins
Entrée | Meat | Salads
Food Allergies

Adapted from


This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.


1 csnow peas (trimmed, strings removed, cut in half)
1 1⁄2 lbhanger steak (at room temperature)
4 Tolive oil (divided)
4 shallots (chopped)
2 clvgarlic (thinly sliced)
  ginger (2-inch piece, fresh, peeled and minced)
1 ttoasted sesame oil
1 Tsesame seeds (toasted)
1⁄2 tcrushed red pepper flakes
1 tmiso (dark)
1 Tsugar
2 Tsoy sauce (or tamari)
2 lemons (juice of)
2 Tscallions (white and light parts, chopped)
2 clettuce (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.