You may use leftover grilled flank steak to create this salad.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
5 tablespoons rice vinegar
2 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 1/2 tablespoons olive oil
3/4 pound snow peas, trimmed and strings discarded
1 small red onion, sliced thin crosswise
3/4 pound vine-ripened cherry tomatoes, halved
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 4 cups)
3/4 pound cooked flank steak, cut into thin slices
Preparation
Step 1
In a small bowl whisk together vinegar, honey, soy sauce, and garlic paste. Whisk in oil until dressing is emulsified.
Step 2
In a saucepan of boiling salted water blanch snow peas 30 seconds, or just until crisp-tender. Drain snow peas in a colander and rinse under cold water, draining well.
Step 3
In a serving bowl combine snow peas, onion, tomatoes, watercress, and steak. Add dressing and toss gently to combine.
