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Spicy Steak Salad with Sriracha Dressing


  • 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


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.