Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Skirt steak, snap peas, avocado, and cherry tomatoes all tossed 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.
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