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Warm Steak Salad with Mustard Dressing


  • Makes 4 servings

  • Mustard Dressing (recipe follows)
  • 1 beef flank steak (about 11/4 pounds)
  • 1/4 pound sugar snap peas or snow peas
  • Salt and freshly ground black pepper
  • Lettuce leaves
  • 1 medium red onion, sliced, separated into rings
  • 1 pint cherry tomatoes, halved


  1. 1. Prepare Mustard Dressing. Place steak in large resealable food storage bag; add 1/2 cup dressing. Seal bag; turn to coat. Marinate in refrigerator 15 to 30 minutes. Drain steak; discard marinade.
  2. 2. Meanwhile, bring lightly salted water to a boil in medium saucepan over medium heat. Add peas; cook 2 minutes. Drain.
  3. 3. Preheat broiler. Place steak on rack of broiler pan. Broil 4 inches from heat source 13 to 18 minutes for medium-rare to medium or until desired doneness, turning once. Season with salt and pepper.
  4. 4. Transfer steak to cutting board; let stand 5 minutes. Cut against the grain into thin slices.
  5. 5. Place lettuce on serving plates; top with onion, snow peas, tomatoes and steak. Drizzle with remaining dressing.

Additional Recipes

Mustard Dressing:

Makes about 1 cup dressing

  • 3/4 cup olive oil,
  • 3 tablespoons seasoned rice vinegar,
  • 1 tablespoon balsamic vinegar,
  • 1 tablespoon Dijon or coarse grain mustard,
  • 1/4 teaspoon dried thyme,
  • Salt and freshly ground black pepper
  • 1. Place olive oil, rice vinegar, balsamic vinegar, mustard and thyme in pitcher of KitchenAid® Torrent™ Blender.
  • 2. Cover and blend on medium speed 30 seconds or until blended. Season with salt and pepper.
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