I can’t remember where I first saw the idea of adding wasabi peas to a salad, but it’s a brilliant twist. They bring a bright, unexpected hit of heat and a crunchy texture that’s a fun alternative to croutons.
Wasabi peas are naturally gluten free, so this salad can be gluten free as well — just check other packaged ingredients such as hoisin sauce, since some brands contain fermented wheat protein. 
Now that the leaves are changing and evenings get darker earlier, my house feels a little chilly — not freezing, but cool enough that a cold salad doesn’t always appeal. I kept postponing this salad on my menu because I wanted something warm and comforting. Eventually I had to choose: make the salad or freeze the steak and risk losing it to freezer burn. I made the salad, and it didn’t disappoint. The steak’s meaty flavor, the spicy crunch of wasabi peas, and the savory hoisin vinaigrette combine into a substantial main-course salad — not a delicate summer dish.
The salad also comes together quickly, which is great on busy nights. Cutting the steak into bite-sized pieces before cooking shortens the cooking time considerably. To save time, I prep the vegetables while the steak rests and then whisk the dressing as the steak finishes. From start to finish it takes about 10–15 minutes.
The hoisin vinaigrette here is adapted from a steak-and-asparagus salad I made a while back; if you’d like a different presentation, that dressing works well with other salads and grilled vegetables too. 
Steak + Wasabi Pea Salad with Hoisin Vinaigrette
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Ingredients
- ½ pound skirt steak trimmed
- 1 teaspoon olive oil
- 1 teaspoon ground coriander
- ½ teaspoon salt
- cracked black pepper
- 4 cups lettuce
- 1 carrot shredded
- ½ seedless cucumber thinly sliced
- ¼ cup snow peas halved
- ⅓ cup wasabi peas
For the vinaigrette:
- ¼ cup water
- 2 Tablespoons hoisin sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon mustard
- 2 teaspoon minced ginger
- 1 clove garlic minced
Instructions
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Lightly coat the steak with the oil. Rub with coriander, salt, and cracked black pepper. Let the steak sit at least 5 minutes to absorb the flavors.
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While the steak rests, prepare the vegetables. In a serving dish combine the lettuce and shredded carrot, then toss in the cucumber and halved snow peas.
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Cut the steak into 1-inch pieces. Heat a heavy skillet over high heat until very hot. Add the steak and cook 5–7 minutes, or until browned outside and cooked to your preferred doneness.
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While the steak cooks, make the dressing: combine all vinaigrette ingredients in a lidded jar and shake until well combined.
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Top the salad with the cooked steak and wasabi peas. Drizzle the hoisin vinaigrette over everything and serve immediately.
Calories from Fat 113
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