A simple flank, top round or sirloin steak, marinated in a soy sauce-based dressing and then broiled or grilled, is one of those easy, fast dishes that never seem to go out of style. I understand the appeal, but with today's meat-on-the-side, vegetables-in-the-middle sensibility taking hold, it's time for an update.
That same steak, thinly sliced and mixed with snow peas, carrots and shiitake mushrooms, becomes a main-course salad that beautifully blends meat and vegetables.
The vegetables can be cut, cooked where needed and refrigerated for up to a day before assembling. The steak can be cooked up to 2 days in advance. The salad is best the day it's assembled but can be refrigerated for up to 2 days.