Grilled Brown Sugar-Chili Steak with Cucumber, Pepper & Snap Pea Salad

Directions

1. Whisk minced garlic with soy sauce, rice vinegar, brown sugar, and chili-garlic sauce in a baking dish until the marinade is smooth.
2. Pat the steak dry with paper towels, add it to the dish, and turn to coat with the marinade; let it sit briefly.
3. Rinse and dry all fresh produce.
4. In a medium bowl, whisk minced garlic with oil, soy sauce, vinegar, and chili-garlic sauce to form the dressing.
5. Add thinly sliced shallot to the dressing and stir to combine.
6. Cut the cucumber into long, thin half-moons and add to the dressing bowl.
7. Dice the red bell peppers and add them to the dressing.
8. Trim and cut the sugar snap peas into ½-inch pieces and fold into the dressing to make the salad.
9. Preheat a grill pan, outdoor grill, or skillet over medium-high heat and lightly oil the surface.
10. Cook the steak on the grill until it reaches your preferred doneness, 2–5 minutes per side, then transfer to a plate and tent with foil to rest for 5 minutes.
11. Thinly slice the rested steak against the grain and arrange over the salad on plates for serving.