Spicy Steak Salad with Sriracha Dressing
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
Ingredients
- 1 flank steak, about 1 1/4 pounds
- Kosher salt
- Coarsely ground Szechuan peppercorns or black pepper
- 1 large clove garlic, grated or pasted
- 2 tablespoons rice wine vinegar
- 2 tablespoons Mirin or sherry
- 2 tablespoons soy sauce
- 3 tablespoons Sriracha sauce
- 1/2 cup olive or vegetable oil, plus some for drizzling
- 3 small heads butter or baby red leaf lettuce, leaves separated
- 1/2 pound snap peas, blanched in boiling water for 2 minutes then cold-shocked
- 4 radishes, thinly sliced
- A handful cilantro leaves (optional)
- 1/2 cup dry-roasted peanuts or smoked almonds, chopped
- Lime wedge
- Worcestershire sauce
Yield
Serves: 4
Preparation
Preheat a cast-iron skillet or griddle to medium-high. Rub the steak with salt and Szechuan or black pepper.
Whisk up garlic, vinegar, Mirin or sherry, soy sauce, Sriracha and olive or vegetable oil.
Arrange lettuce on a large patter and top with snap peas, radishes, onions, cilantro and nuts.
Grill or griddle meat for 10-12 minutes, turning occasionally. Let rest then thinly slice. Squeeze lime over the meat and drizzling with some Worcestershire sauce. Arrange on the salad, top with dressing and serve.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
