Steak Salad with Radishes, Cucumbers & Spicy Ginger Dressing

Ready to elevate your salad game with the perfect balance of zesty, spicy, and refreshing flavors? Featuring juicy grilled sirloin, crisp vegetables, and a bold, homemade Hot Toddy 7-spice Sriracha dressing, this steak salad is a flavour explosion. It's a quick and satisfying meal that's as visually appealing as it is delicious, ideal for warm-weather lunches or light dinners.

 

Ingredients

Juice and zest of 2 large oranges
1/3 cup rice vinegar
1 tablespoon honey
2 teaspoons sriracha
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
1 tablespoon Hot Toddy 7-Spice Sriracha sauce
500 grams sirloin steak
Kosher salt and freshly ground black pepper
6 cups mixed lettuces (a blend of butter lettuce and baby greens)
1 cup sugar snap peas, halved on the diagonal
1 English cucumber, thinly sliced
3 radishes, thinly sliced
1/3 cup roasted salted peanuts, roughly chopped
Chopped coriander, basil, and mint for garnish

Instructions 

1. In a bowl, whisk together the orange juice, zest, rice vinegar, honey, sriracha, ginger, garlic, sesame oil, extra virgin olive oil (EVOO), and the Hot Toddy 7-Spice Sriracha sauce. This special sauce will give your dressing a unique kick.
2. Place the steak in a resealable plastic bag with half of the dressing mixture. Ensure it's well-coated, then refrigerate it for at least 1 hour (but no more than 4 hours). Set aside the remaining dressing for the salad.
3. Remove the steak from the fridge 45 minutes before cooking, allowing it to come to room temperature. Heat the grill to medium-high heat. Take the steak out of the marinade, season it liberally with salt and pepper, and grill it over direct heat for about 5 minutes per side.
4. Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Then, slice it against the grain.
5. While the steak is cooking, prepare the rest of the salad. On a large platter, arrange the mixed lettuces and toss them with a little bit of the reserved Hot Toddy 7-Spice Sriracha dressing for extra flavor. Scatter the sugar snap peas, cucumber, and radishes over the greens.
6. Arrange the sliced steak over the vegetables. Sprinkle with roasted salted peanuts and fresh herbs (coriander, basil, and mint).
7. Finally, drizzle the remainder of the Hot Toddy 7-Spice Sriracha dressing over the entire salad for an extra zesty twist.