It's a little high in points, and part of it is the oil, but I'd still have it again.
MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING
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| Photo by ALB |
SERVES 4-6 | PREP: 20 MINUTES | COOK: 15 MINUTES (we got 3 servings)
INGREDIENTS
1/4 cup miso paste
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
2 tablespoons olive oil
1 lb steak (flank, rib eye, New York, etc) - used flank
16 oz mixed greens
2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
4 radishes, trimmed and quartered
1/2 cup halved grape tomatoes
1/4 cup thinly sliced green onion
2 tablespoons sesame seeds
Kosher salt
Freshly ground black pepper
Dressing:
2 tablespoons miso paste
2 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
1/4 cup + 1 teaspoon rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon kosher salt
Freshly ground black pepper
INSTRUCTIONS
Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.
Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.
In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.
In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.
Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.
15 Smart Points (my additions/subtractions at 3 servings)
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