Steak Snap Pea Peanut Salad - The Weary Chef

Ingredients

• 2 garlic cloves finely grated
• ⅓ cup unseasoned rice vinegar
• 3 tablespoons mirin
• 2 tablespoons sriracha
• 2 tablespoons soy sauce
• ½ cup (plus 2 tablespoons) olive oil plus more for grilling
• Kosher salt and freshly ground black pepper
• 1–1½ pound flank steak
• 8 ounces sugar snap peas
• 1/4 cup peanuts
• 1 teaspoon cayenne/Korean red pepper powder
• 1-2 heads baby lettuce leaves separated
• 2 Persian cucumbers sliced ⅛-inch thick
• 2 ounces radishes thinly sliced
• 2 scallions (white and green parts) thinly sliced
• 1/2 cup halved cherry tomatoes