Email Recipe

Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds



Broiled Skirt Steak with Sugar Snap Pea Salad

Serves 4


1 lb. skirt steak, halved
Kosher salt, to taste
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons white-wine vinegar
1 clove garlic, minced
1 head lettuce, torn
2 carrots, peeled then sliced into thin, long strips using peeler
8 radishes, trimmed and quartered
Ground black pepper, to taste


  1. Place broiler rack 4 inches from heat source. Heat broiler. Line a baking sheet with foil. Season steak with salt and black pepper then place on baking sheet. Broil for 4 to 8 minutes, until steak is medium-rare. Transfer steak to a cutting board then tent with foil.
  2. Pour 1 inch of water into a saucepan then bring water to a simmer. Carefully set a steamer basket in saucepan. Place snap peas inside steamer basket, cover saucepan, then steam for 2 to 3 minutes, until bright green. Rinse snap peas with cold water and pat dry with paper towels.
  3. Slice steak.
  4. In a bowl, whisk oil, mustard, vinegar and garlic together. Season salad dressing with salt and black pepper. Place lettuce in a large bowl and drizzle with half of the salad dressing; toss to coat. Evenly divide lettuce into 4 bowls. Evenly divide steak slices, snap peas, carrots and radishes atop lettuce then serve salads with remaining salad dressing.