Steakhouse Salad with Red Chile Dressing and Peanuts – The Springtime Grilling Series
Make the most of your springtime-stay-in-your-house-quarantine-Saturday-Night with terrific food straight from your grill to your table. The Springtime Grilling Series rolls on with or without a quarantine with Steakhouse Salad with Red Chile Dressing and Peanuts. Featuring a flavorful Asian chili dressing that serves as an incredible marinade for the flank steak, this salad is served with fresh roasted peanuts and finishes light, spicy, and full of texture.
Begin by preparing the red chile dressing by whisking garlic, vinegar, mirin, gochujang, soy sauce, olive oil, salt, and pepper. Use half to marinate the flank steak to season and tenderize the steak, and save the other half for the salad dressing. Grill the flank steak over medium-high heat until medium-rare and beautifully charred. Roast peanuts in a skillet with oil until dark and golden, then mix with gochugaru for a dark red color and addicting spice. The salty spicy flavors of the steak mix wonderfully with the fresh lettuce, radishes, and cucumber, while the tangy dressing brings the entire salad together. The peanuts and snap peas add crisp texture and crunchiness for a meal that hits all the senses. In this difficult time for our country, bring a feeling of warmth and community to your family with great tasting food and the Springtime Grilling Series.
Steakhouse Salad with Red Chile Dressing and Peanuts Ingredients
- 2 garlic cloves, finely grated
- ⅓ cup unseasoned rice vinegar
- 3 tablespoons mirin
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- ½ cup plus 2 tablespoons olive oil; plus more for grilling
- Kosher salt and freshly ground black pepper
- 1–1½ pound flank steak
- 8 ounces sugar snap peas
- ¼ cup of raw peanuts
- 1 teaspoon gochugaru (Korean red pepper powder)
- 1 head of butter lettuce, leaves separated
- 2 Persian cucumbers, sliced ⅛-inch thick
- 2 ounces radishes, thinly sliced
- 2 scallions, thinly sliced
Steakhouse Salad with Red Chile Dressing and Peanuts Directions
- Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in ½ cup oil; season with salt and pepper.
- Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of the 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 Tbsp. 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 the reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, scallions, and raw peas.
Taken from bonappetit.com