Steak + Wasabi Pea Salad with Hoisin Vinaigrette
Servings 4
Calories 256kcal
Ingredients
- ½ pound skirt steak trimmed
- 1 teaspoon olive oil
- 1 teaspoon ground coriander
- ½ teaspoon salt
- cracked black pepper
- 4 cups lettuce
- 1 carrot shredded
- ½ seedless cucumber thinly sliced
- ¼ cup snow peas halved
- ⅓ cup wasabi peas
For the vinaigrette:
- ¼ cup water
- 2 Tablespoons hoisin sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon mustard
- 2 teaspoon minced ginger
- 1 clove garlic minced
Instructions
- Lightly coat the steak with the oil oil; rub with coriander, salt, and pepper. Let sit at least 5 minutes.
- While the steak rests, prepare your vegetables. In a serving dish, combine the lettuce and carrot. Toss with cucumber and snow peas.
- Cut the steak into 1-inch pieces. Heat heavy a skillet over high heat. When the skillet is hot, add the steak. Cook 5-7 minutes, or until browned on the outside and cooked to your desired level of doneness.
- While the steak cooks, prepare the dressing: combine all ingredients in a lidded jar; shake until combined.
- Top the salad with the steak and wasabi peas. Pour on dressing. Serve immediately.
Nutrition
Calories: 256kcal | Protein: 18.2g | Fat: 12.6g | Fiber: 2.1g