Beef · 30 min
Grilled Brown Sugar-Chili Steak with Cucumber, Pepper & Snap Pea Salad
- 30 min
- 2–6 servings
- 625 kcal / serving
Juicy ribeye sliced thinly over a bright, crisp cucumber-pepper-snap pea salad with a brown sugar–chili glaze. It's a quick weeknight steak with a fresh veggie salad that comes together in minutes.
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Ingredients
- ½English cucumber
- 2 clovesgarlic
- 1red bell pepper
- ¾ lbribeye steak
- 1shallot
- 1 (8 oz) pkgsugar snap peas
- red bell peppers
- shallots
- English cucumbers
- red onion
From the pantry: brown sugar, chili-garlic sauce, rice vinegar, soy sauce, toasted sesame oil
Cookware
aluminum foil · baking dish · chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
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Produce
- ½English cucumber
- 2 clovesgarlic
- 1red bell pepper
- 1shallot
- 1 (8 oz) pkgsugar snap peas
- red bell peppers
- shallots
- English cucumbers
- red onion
Meat & seafood
- ¾ lbribeye steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| red bell pepper | 1 | 2 | 3 |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk minced garlic with soy sauce, rice vinegar, brown sugar, and chili-garlic sauce in a baking dish until the marinade is smooth.
- Pat the steak dry with paper towels, add it to the dish, and turn to coat with the marinade; let it sit briefly.
- Rinse and dry all fresh produce.
- In a medium bowl, whisk minced garlic with oil, soy sauce, vinegar, and chili-garlic sauce to form the dressing.
- Add thinly sliced shallot to the dressing and stir to combine.
- Cut the cucumber into long, thin half-moons and add to the dressing bowl.
- Dice the red bell peppers and add them to the dressing.
- Trim and cut the sugar snap peas into ½-inch pieces and fold into the dressing to make the salad.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat and lightly oil the surface.
- 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.
- Thinly slice the rested steak against the grain and arrange over the salad on plates for serving.
Two tips
- Make the dressing and salad up to the point of mixing the vegetables earlier in the day to save time at dinner.
- Leftover steak and salad can be kept separately in the fridge for up to a day, and you can drizzle a little extra rice vinegar or soy sauce if you like a brighter finish.
Nutrition per serving
- Calories
- 625 kcal
- Protein
- 37 g
- Carbs
- 27 g
- Fat
- 41 g
- Fiber
- 6 g
- Sodium
- 98 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.