Warm Snow Pea and Steak Salad

Serving size:
 4 Servings


    • 1 c
    • snow peas (trimmed, strings removed, cut in half)
    • 1 1⁄2 lb
    • hanger steak (at room temperature)
    • salt
    • pepper
    • 4 T
    • olive oil (divided)
    • 4
    • shallots (chopped)
    • 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)
    • 1 T
    • sugar
    • 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)
30 minutes
Ready in
30 minutes


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

Adapted from ww.marcussamuelsson.com


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.



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