Steakhouse Salad with Red Chile Dressing and Peanuts Recipe

Ingredients

• 2 garlic cloves, finely grated
• 1/3 cup unseasoned rice vinegar
• 3 tablespoons mirin
• 2 tablespoons gochujang (Korean hot pepper paste)
• 2 tablespoons soy sauce
• 1/2 cup plus 2 tablespoons olive oil; plus more for grilling
• Kosher salt, freshly ground pepper
• 1-1 1/2 pound flank steak
• 8 ounces sugar snap peas
• 1/4 cup raw peanuts
• 1 teaspoon gochugaru (Korean red pepper powder)
• 1 head of butter lettuce, leaves separated
• 2 Persian cucumbers, sliced 1/8" thick
• 2 ounces radishes, thinly sliced
• 2 scallions, thinly sliced