Name: Grilled Brown Sugar-Chili Steak with Cucumber, Pepper & Snap Pea Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 6 cloves garlic; 3 red bell peppers; ½ medium red onion; 1.02 kg ribeye steak; 3 (227 g) pkg sugar snap peas; brown sugar; chili-garlic sauce; rice vinegar; soy sauce; toasted sesame oil

Grilled Brown Sugar-Chili Steak with Cucumber, Pepper & Snap Pea SaladGrilled Brown Sugar-Chili Steak with Cucumber, Pepper & Snap Pea Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ English cucumbers

6 cloves garlic

3 red bell peppers

½ medium red onion

1.02 kg ribeye steak

3 (227 g) pkg sugar snap peas

brown sugar

chili-garlic sauce

rice vinegar

soy sauce

toasted sesame oil

Instructions

Peel and mince garlic; place in a large baking dish along with soy sauce, vinegar, sugar, and chili-garlic sauce. Whisk to combine the marinade.

Pat steak dry with paper towels and add to the baking dish with the marinade; turn to coat and set aside.

Wash and dry the fresh produce.

Peel and mince additional garlic; place in a large bowl along with oil, soy sauce, vinegar, and chili-garlic sauce. Whisk to combine the dressing.

Peel, halve, and slice onion into thin half-moons; add to the bowl with the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons; add to the bowl.

Trim, seed, and small dice bell peppers; add to the bowl.

Cut snap peas crosswise into ½-inch pieces and add to the bowl; stir to combine the salad and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, coat with oil; working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer steak to a plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

Thinly slice steak against the grain.

To serve, divide steak and salad between plates. Enjoy!

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