Hoisin steak salad in a jar

Course Salad

Cuisine American

Keyword asian salad, hoisin vinaigrette, steak salad, wasabi peas

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Seared coriander-rubbed skirt steak with lettuce, carrot, cucumber, snow peas and wasabi peas, plus a hoisin vinaigrette.

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

Directions

Rub the steak lightly with the olive oil, then coat it with the coriander, salt and pepper and leave it for at least 5 minutes.
While the steak sits, put the lettuce and carrot in a serving dish, add the cucumber and snow peas, and toss.
Cut the steak into 1-inch pieces. Heat a heavy skillet over high heat, add the steak, and cook for 5-7 minutes, until browned and done the way you like it.
While the steak cooks, shake all the dressing ingredients together in a jar with a lid until blended.
Put the steak and wasabi peas on top of the salad, pour on the dressing, and serve right away.

Notes

Keep refrigerated at 40°F (4°C) or below.
Serve immediately. Safety: cooked steak; if jarred, cool first, keep at 40 F or below, and eat within 3 to 4 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ½ pound skirt steak trimmed counted as sirloin steak, cooked, lettuce counted as green leaf lettuce, ⅓ cup wasabi peas counted as wasabi roasted peas, mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.