Korean Steak Salad With Sugar Snaps & Peanuts

Let's Cook

1. Step 1.

   Heat a grill or grill pan over medium-high heat. In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons olive oil, 2 tablespoons gochujang, 1 tablespoon low-sodium soy sauce, and a pinch of sugar until combined. Transfer 2 tablespoons of the dressing to a large bowl and set aside; reserve the remaining dressing for basting.

2. Step 2.

   Season the 1-pound flank steak with ¼ teaspoon salt and ¼ teaspoon pepper on both sides. Grill the steak to desired doneness, about 4 to 5 minutes per side for medium-rare. During the last 3 minutes of grilling, baste the steak with the reserved dressing. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

3. Step 3.

   While the steak rests, prepare the vegetables: trim the ends from 8 ounces sugar snap peas and slice them in half crosswise if large. Thinly slice ½ seedless cucumber, 6 radishes, and 2 scallions. Tear 1 head butter lettuce or Bibb lettuce into bite-sized pieces.

4. Step 4.

   Add the snap peas, cucumber, radishes, scallions, and lettuce to the large bowl with the reserved 2 tablespoons of dressing. Toss to coat evenly. Add the sliced steak and any remaining juices from the cutting board; toss gently to combine. Sprinkle with crushed peanuts if desired, and serve immediately.