This Steak Snap Pea Salad with Miso Sesame Dressing screams summer. It is full of fresh crunchy vegetables and coated with a dressing that you will want to drink. The steak packs this salad with protein and all the veggies add plenty of fiber. Since this is a no lettuce salad it won't get soggy making it perfect for meal prep.
If you're a salad lover like my you need to try my crispy halloumi salad, green goddess chicken salad or my crispy smashed potato salad.
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Why you'll love this shaved cucumber salad
- High in protein. Tender sirloin steak makes this salad satisfying and protein packed.
- Crunchy and fresh. Snap peas, cucumber, carrots, scallions, and cilantro give every bite plenty of texture.
- Flavor-packed dressing. The sesame tahini dressing is creamy, savory and bright.
- Perfect for meal prep. Since this salad has no lettuce it keeps in the fridge for 4 days and won't get soggy.
Ingredients
- Snap peas: Thinly sliced snap peas add plenty of fresh crunch and natural sweetness to the salad.
- Cucumber: Adds a crisp, refreshing bite that balances the rich dressing.
- Carrots: Bring sweetness, color, and extra crunch.
- Scallions: Provide a mild onion flavor that complements the steak without overpowering the salad.
- Cilantro: Adds a fresh, herbaceous finish that brightens every bite.
- Sirloin steak: Lean, tender, and flavorful, making it an ideal cut for steak salads.
- Avocado oil: Used for searing the steak thanks to its high smoke point.
- Salt & black pepper: Simply season the steak and enhance all of the flavors.
- Tahini: Creates a creamy, rich base with a subtle nutty flavor.
- Water: Thins the dressing to the perfect pourable consistency.
- Garlic: Adds bold savory flavor.
- Dijon mustard: Gives the dressing tang and helps emulsify it.
- Fresh ginger: Adds bright, slightly spicy flavor that pairs well with the miso.
- Miso paste: Provides savory umami depth and a subtle sweetness.
- Lime juice: Brightens the dressing with fresh acidity.
- Rice vinegar: Adds mild acidity that balances the richness of the tahini.
- Sriracha: Contributes a gentle kick of heat (adjust to taste).
- Maple syrup: Balances the savory and acidic flavors with a touch of sweetness.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cilantro - mint or basil would be yummy here.
- Steak - feel free to sub in chicken or tofu for a vegetarian sub.
- Rice vinegar - apple cider vinegar can be subbed.
- Maple syrup - feel free to use honey.
Step-by-Step Instructions
- Step 1: Whisk together all of the dressing ingredients until smooth. Add more water as needed to thin the dressing.
- Step 2: Pat the steak dry and season and cook.
- Step 4: Add all of the salad ingredients to a large bowl. Toss with the dressing, top with the cubed steak, and serve.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality tahini for the best tasting dressing. I like Soom foods.
Use fresh veggies - super fresh veggies will make the salad taste 10x more delicious. Get them from the farmers market if you can!
Use a good quality steak - I always recommend 100% grass fed, not only is it healthier for you it also tastes better.
Make sure your steak is completely dry - this ensures that it will sear well.
Use a mandoline to slice the veggies. This ensure they will be both finely an evenly sliced.
Recipe FAQS
Yes! This salad keeps great in the fridge as it has no lettuce.
Yes! Just sub in tofu for the steak. You can also use shrimp or salmon to make it pescatarian.
As long as you use gluten free miso then yes!
Other salads to try
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Steak Snap Pea Salad with Miso Sesame Dressing
Equipment
Ingredients
salad ingredients
- 8 oz snap peas - finely sliced
- 2 cups halved and finely sliced cucumber from about 1 medium to large cucumber
- 1.5 cups finely sliced carrots this was from 1 bunch of thin carrots for me
- 1 bunch scallions - finely sliced about 1 cups worth
- ½ cup finely chopped cilantro
dressing
- ⅓ cup tahini
- ¼ cup water
- 2 cloves minced or pressed garlic
- 1 teaspoon mustard
- 1 teaspoon grated ginger
- 2 tablespoons miso paste
- juice from 1 lime
- 3 tablespoons rice vinegar
- 1 teaspoon sriracha can sub red pepper flakes
- 1 ½ tablespoon maple syrup can sub honey but I prefer the flavor of maple in this dressing
- tiny pinch salt taste and adjust to your salt preference
- pinch black pepper
steak
- ~1.2-1.3 lbs steak I used sirloin, bring it to room temperature*
- 1 tablespoon avocado oil
- ¼ teaspoon black pepper
- 1- 1 ¼ teaspoon salt
Instructions
- Add all dressing ingredients to a bowl and mix together until smooth. Depending on how thick your tahini is you may need to adjust the water level.
- Pat steak completely dry. Coat each side with salt and pepper.
- Bring a skillet (preferably cast iron or stainless steel) to high heat and coat with oil. Sear steak for 3-4 minutes on each side**. Remove from skillet and let rest for 10 minutes. Cut steak into cubes.
- Add all salad ingredients to a large bowl, add in steak and toss with dressing. Serve and enjoy.
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