Steakhouse Salad with Red Chilli Dressing and Peanuts

Ingredients for Steakhouse Salad with Red Chilli Dressing and Peanuts

• 2 garlic cloves, finely grated

• 80ml unseasoned rice vinegar

• 3 tablespoons mirin

• 2 tablespoons gochujang (Korean hot pepper paste)

• 2 tablespoons soy sauce

• 120ml plus 2 tablespoons olive oil

• plus more for grilling

• Kosher salt, freshly ground pepper

• 1-675g flank steak

• 230g sugar snap peas

• 50g raw peanuts

• 1 teaspoon gochugaru (Korean red pepper powder)

• 1 head of butter lettuce, leaves separated

• 2 Persian cucumbers, sliced 1/8" thick

• 60g radishes, thinly sliced

• 2 spring onions, thinly sliced

Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in 120ml oil; season with salt and pepper.

Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Seal bag and turn to coat. Chill at least 1 hour. Set aside remaining dressing for serving.

Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain, pat dry, and cut in half on a diagonal.

Prepare grill for medium-high heat; lightly oil grates. Remove steak from marinade and grill, turning twice, until medium-rare and lightly charred, 8–10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.

Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium. Cook peanuts, tossing, until golden brown and shiny, about 3 minutes. Transfer to a small bowl with a slotted spoon and add gochugaru; season with salt. Let cool.

Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.

Arrange lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, spring onions, and raw peas.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.