The secret to this beautifully light-looking yet substantial salad is to combine the ingredients gently and serve immediately, before the mâche wilts.
1 pound New York steaks (1 to 2), fat trimmed
7 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons kosher salt, divided
1 teaspoon pepper, divided
Zest from 2 lemons
3 tablespoons lemon juice
1 garlic clove, minced
15 mint leaves, cut in thin ribbons
1 1/2 quarts lightly packed mâche (3 1/2 oz.)
2 Persian cucumbers, cut into paper-thin lengthwise slices, preferably with a mandoline
1/2 pound sheep's milk feta cheese, thinly sliced
1 cup sugar snap peas, diagonally sliced
How to Make It
Heat grill to medium (350° to 450°). Rub steaks with 1 1/2 tsp. oil total and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill meat, turning once, until medium-rare, 8 to 9 minutes. Let rest about 5 minutes.
Combine remaining 6 1/2 tbsp. oil and 3/4 tsp. each salt and pepper, the lemon zest and juice, garlic, and mint in a bowl. Spoon 2 tbsp. dressing into another bowl.
Thinly slice steak crosswise and toss with the 2 tbsp. dressing.
Arrange mâche, cucumbers, feta, and pea pods on plates in a fluffy mound. Tuck steak into layers of salad. Serve immediately with remaining dressing.