Thursday, September 13

Steak Salad with Sugar Snap Peas

Are you searching for a quick, yet delicious, idea for dinner? Recently I came across Martha Stewart’s Steak Salad with Sugar Snap Peas. Eating salad in our house is nothing new,  we eat them fairly often. I stock our fridge with salads every 3-4 days. Salad is our son's first choice for lunch and it's nice to have them on the ready to pull out for a quick meal OR snack. A bit more healthy than a bag of chips and I'm glad of that. These salads are wonderful anytime of day but what about a hearty salad for dinner. What then? This Steak Salad recipe from Martha is just the ticket for a light dinner.
I add steamed sugar snap peas to our salad, I ADORE SUGAR SNAP PEAS and they are a welcome addition and wonderful idea. Include your favorite greens and vegetable; this is not a recipe that needs to be followed exactly. Aim to include colorful veggies for the best presentation. Fresh corn cut from the cob is a nice delicious touch. Use whatever cut of beef you prefer, I usually get a top loin, rib eye or the less expensive sirloin tip steak. You can fire up the grill or choose to pan fry your steak in a heavy iron skillet. No rules cooking is my favorite form of cooking. I can do whatever I WANT! It's very liberating!
Steak Salad with Sugar Snap Peas is a good idea to keep in mind for one of those hot days when vegetables are plentiful and you don’t want to heat up the kitchen. It's a family favorite in the Porter Household. I hope your family enjoys it as well.

Steak Salad with Sugar Snap Peas

Serves 2
4 ounces sugar snap peas
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1½ teaspoons Dijon mustard
1 peeled garlic clove, finely minced
3 cups arugula
4 radishes, trimmed and sliced
1 carrot, sliced with a peeler
½ of a red pepper, cut into bite-sized pieces
½ pound sirloin tip, rib eye steak, about ¾-inch thick
What To Do
  • Bring some water to a boil. Place a steamer basket with the sugar snap peas over the boiling water. Cover, and steam for 3 minutes. Rinse, set them aside to drain while you prepare the rest of the salad.
  • Whisk the olive oil, vinegar, and mustard together. Add the garlic to the dressing and whisk to blend.
  •  Put the arugula, radishes, carrot, and red pepper in a large bowl. Keep chilled in the fridge as you cook the steak.
  • Heat a skillet, preferably cast iron, over medium heat for about 10 minutes, until it is hot.
  • Generously sprinkle salt into the skillet. Pat the steak dry with a paper towel and add it to the skillet.
  • Cook the steak for 4 minutes.
  • Turn the steak, and cook for another 3 minutes.
  • Remove the steak to a cutting board and cover with foil. Let it rest for 5 – 10 minutes. The steak will continue to cook a bit during the resting period.
  • While the steak is resting, toss the salad well with about half of the dressing. Divide the salad between two plates.
  • Pat the sugar snap peas dry with paper towels and add them to the salads.
  • Slice the steak, and add it to the salad. Drizzle the salads with the remaining dressing and serve.

Try Steak Salad with Sugar Snap Peas for dinner........'ll be glad ya did!


the domestic curator ~ ronda


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    keep my kitchen tidy