Spicy gochujang-based vinaigrette seasons both flank steak and Bibb lettuce for a fast bowl with serious punch that goes waaay beyond basic protein. ’Tis a two-for-one!
reduced-sodium soy sauce
beef flank steak
Kosher salt and pepper
snap peas, thinly sliced on a bias (about 2 cups)
seedless cucumber, thinly sliced
radishes, thinly sliced
scallions, thinly sliced
head butter or Bibb lettuce, torn into pieces (about 8 cups)
Crushed peanuts, for serving (optional)
- Heat grill to medium-high. In a bowl, whisk together vinegar, oil, gochujang paste, soy sauce, and sugar. Transfer 2 Tbsp dressing to a large bowl; set aside.
- Season steak with 1/4 tsp each salt and pepper and grill 5 min. Flip steak and cook to desired doneness, 4 to 5 min. more, basting with dressing during last 3 min. of grilling. Transfer to a cutting board and let rest at least 5 min. before slicing.
- In the same large bowl with dressing, toss snap peas, cucumber, radishes, scallions, and lettuce. Fold in beef and any remaining dressing and sprinkle with peanuts if desired.
Per serving 302 cal, 15 g fat (4 g sat), 27 g protein, 572 mg sodium, 14 g carb, 8 g sugars (<1 g added sugars), 3 g fiber
This article originally appeared in the May/June 2022 issue of Women's Health.