• 1 flank steak, about 1 1/4 pounds
• Kosher salt
• Coarsely ground Szechuan peppercorns or black pepper 
• 1 large clove garlic, grated or pasted
• 2 tablespoons rice wine vinegar
• 2 tablespoons Mirin or sherry
• 2 tablespoons soy sauce
• 3 tablespoons Sriracha sauce
• 1/2 cup olive or vegetable oil, plus some for drizzling
• 3 small heads butter or baby red leaf lettuce, leaves separated 
• 1/2 pound snap peas, blanched in boiling water for 2 minutes then cold-shocked
• 4 radishes, thinly sliced
• A handful cilantro leaves (optional)
• 1/2 cup dry-roasted peanuts or smoked almonds, chopped
• Lime wedge
• Worcestershire sauce

Preheat a cast-iron skillet or griddle to medium-high. Rub the steak with salt and Szechuan or black pepper. 

Whisk up garlic, vinegar, Mirin or sherry, soy sauce, Sriracha and olive or vegetable oil.  

Arrange lettuce on a large patter and top with snap peas, radishes, onions, cilantro and nuts. 

Grill or griddle meat for 10-12 minutes, turning occasionally. Let rest then thinly slice. Squeeze lime over the meat and drizzling with some Worcestershire sauce. Arrange on the salad, top with dressing and serve.

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