Tuesday, July 20, 2010

Miso Steak and Salad

In Japanese cuisine, miso is used in all sorts of dishes and is considered a staple in most pantries. Here in the US, we usually associate miso with nothing more than the soup served before dinner at Japanese restaurants. However, miso--made from fermented soy beans--can be used to flavor a variety of dishes and adds a great earthy, slightly salty taste to other ingredients. It can be found in many supermarkets and at specialty stores such as Whole Foods. It looks like a thick hummus and usually comes in white, yellow and red varieties. The white miso, used in this recipe, is the most mild and least salty of the three. Yellow miso would also work as it is still quite mild. Based on a recipe from Bon Appetit, I made this miso dressing and used it as a steak marinade, a salad dressing, and a pasta dish (recipe to come). The dressing took on a slightly different taste in each application, giving the meal dimension while coming together nicely because of the taste of miso throughout. I served the steak sliced over the salad and the pasta on the side but each could be served as separate meals. The following recipe makes enough dressing for all three applications, so adjust accordingly. Or make all of the dressing and have extras for lunch salads.

Miso Steak and Salad
  • 6 tbsp vegetable oil
  • 6 tbsp rice vinegar
  • 4 tbsp white miso
  • 3 tbsp fresh ginger, peeled and minced
  • Garlic salt
  • Salt and pepper
  • 1.5 pound flank steak
  • 5 oz mixed baby greens
  • 1 large cucumber, peeled, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 4 tbsp fresh cilantro, chopped
  • 1 avocado, peeled, pitted and sliced
In a small bowl, combine vegetable oil, rice vinegar, white miso and ginger. Whisk to blend.
Season to taste with a pinch of garlic salt and black pepper.
Season both sides of the flank steak with salt and pepper.
Spread 1 tablespoon of dressing over each side of the steak (2 tbsp total).
Allow steak to marinate for at least 1 hour and up to 6.
Heat a grill pan or skillet over medium-high heat. Brush with vegetable oil or cooking spray. Grill steak, 3-4 minutes per side for medium rare.
Toss together mixed greens, cucumber, red pepper and cilantro. Dress with approximately 6 tablespoons of dressing, adding more or less to taste.
Reserve the remaining dressing for other salads or for Miso Soba Noodles.
Allow the steak to rest for 10 minutes before slicing thinly against the grain.
Serve a few slices of steak over the salad with a few slices of avocado.

For a printable recipe click here

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