Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Steak and Snap Pea Salad with a Lime Mint Vinaigrette is one of our favorite Spring salads. I start this salad by marinating skirt steak in a Thai inspired marinade. Then, I grill the steak until it’s a perfect medium rare. Next, I make a zesty lime mint vinaigrette. Finally, I serve the steak tossed with baby lettuce, serrano peppers, avocado, snap peas, and cherry tomatoes. We like this salad for several reasons. First of all, I like that this salad can be made ahead of time. I like to make this early in the day and then serve the steak cold for dinner. Secondly, I like that this is a complete meal. No side dishes are necessary. And, finally, we all love the delicious Thai inspired flavors in this dish.
The Equipment Needed
- A Skillet- I like to cook my skirt steak in a cast iron skillet. But, you can use any skillet that you have.
- An Instant Read Thermometer- Use this to test the temperature of your meat.
The Ingredients I Used
- Skirt Steak- I use skirt steak because it’s tender and not too fatty. But, you can use any steak that you like.
- Cilantro and Mint-These fresh herbs add so much fresh flavor to this dish.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Fish sauce- You can find this in the Asian section of your market.
- Serrano Peppers- You could also use jalapeno peppers.
- Sugar Snap Peas- Pull the strings off of these, so they’re more tender.
- Lime Juice- Be sure to use fresh lime juice.
How I Made my Salad
- First, I marinated the steak. If you’re in a hurry, you could marinate the steak for as little as 20 minutes.
- Next, I made the vinaigrette. Be sure to taste it. You may want to add more honey.
- Then, I cooked the steak. We like our steak well done. So, I often bake it for ten minutes at 350 degrees after I cook it in a pan.
- Finally, I assemble the salad.
If you like steak you need to try this delicious Steak and Snap Pea Salad with a Lime Mint Vinaigrette.
Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Equipment
- cast iron skillet
- instant read meat thermometer
Ingredients
For the Steak and Marinade:
- 1 pound skirt steaks
- 1 cups cilantro leaves
- 2 tbsp. minced garlic
- 1 tbsp. fish sauce
- 1 tsp. cayenne pepper
- 1 tsp. paprika
- 1 tbsp. soy sauce
- 2 tbsp. brown sugar
To Assemble the Salad:
- 1 red serrano pepper, sliced
- 4 cups baby lettuce
- 1 cup sugar snap peas, halved
- 1 sliced avocado
- ½ cup mint leaves
- ¼ cup chopped peanuts
- 1 cup grape tomatoes. halved
For the Citrus Mint Vinaigrette:
- ¼ cup extra virgin olive oil
- ½ cup lime juice
- 1 tbsp. mint leaves, chopped
- 2 tbsp. honey
- 1 tbsp. each of lemon and lime zest
- 1 tbsp. minced garlic
Instructions
- Marinate, for about two hours, the steak in the cilantro, the garlic, one tablespoon of the fish sauce, cayenne, brown sugar, soy sauce and paprika.
- Toss together the lettuce, sugar snap peas, tomatoes, avocado, mint, serrano pepper, and peanuts.
- For the dressing, place all the ingredients in a small jar and shake them together.
- In a cast iron skillet, on medium high heat, cook the steak until it reaches a temperature of 145 degrees for medium rare. Let the steak rest ten minutes, slice it thinly, and then toss it with the vegetables. Add in as much dressing as you like.
