Korean Steak Salad With Sugar Snaps & Peanuts
- 20m Prep Time
- 10m Cook Time
- 25m Ready In
A quick and flavorful Korean-inspired steak salad with sugar snap peas, cucumber, radishes, and a gochujang dressing, topped with crushed peanuts.
Ingredients
- 1/4 cup rice vinegar
- 2 tbsp olive oil
- 2 tbsp gochujang
- 1 tbsp low-sodium soy sauce
- sugar
- 1 lb flank steak
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz sugar snap peas
- 0.5 seedless cucumber thinly sliced
- 6 radishes thinly sliced
- 2 scallions thinly sliced
- 1 head butter lettuce or Bibb lettuce torn
- crushed peanuts
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 118 mg
- Iron: 3.38 mg
- Magnesium: 57.2 mg
- Phosphorus: 283 mg
- Potassium: 968 mg
- Zinc: 5.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup rice vinegar
- 2 tbsp olive oil
- 2 tbsp gochujang
- 1 tbsp low-sodium soy sauce
- sugar
- 1 lb flank steak
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz sugar snap peas
- crushed peanuts
Prepare
- 0.5 seedless cucumber, thinly sliced
- 6 radishes, thinly sliced
- 2 scallions, thinly sliced
- 1 head butter lettuce or Bibb lettuce, torn
Let's Cook
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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.
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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.
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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.
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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.