Steak Salad With Snap Peas Recipes

STEAK SALAD WITH SNAP PEAS

Steak Salad with Snap Peas image

This may be the ideal dinner salad -- it features easy broiled steak, quick-steamed snap peas, and a flavorful vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler

Steps:

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.

Nutrition Facts : Calories 343 g, Fat 22 g, Fiber 3 g, Protein 25 g

SPICY GINGERED BEEF AND SNAP PEA SALAD

Spicy Gingered Beef and Snap Pea Salad image

Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 19

Ingredients

¾ pound flank steak, thinly sliced across the grain, then chopped
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and ground black pepper, to taste
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 (1 inch) piece peeled fresh ginger, grated
2 tablespoons chopped fresh cilantro
1 tablespoon sesame oil
2 teaspoons chile paste
1 clove garlic, minced
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
1 red, yellow or orange bell pepper, seeded and diced
½ cup DOLE® Onion, chopped
1 small cucumber, diced
¼ cup chopped peanuts
1 tablespoon Chopped fresh cilantro
Fresh lime wedges

Steps:

Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
*Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.4 g, Cholesterol 26.6 mg, Fat 18.1 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 605.8 mg, Sugar 4.8 g

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