Steak Salad with Miso Vinaigrette Recipe

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Mildred Frazier Modified: March 23, 2022
Steak Salad with Miso Vinaigrette Recipe

How To Make Steak Salad with Miso Vinaigrette

Dressed in an Asian-inspired vinaigrette with miso and rice vinegar, this steak salad is a quick and easy meal with some fresh greens, radish, and carrot.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

For Miso Dressing:

  • 3tbspwhite miso,or other light colored miso
  • 2tbsprice vinegar
  • 1tspdijon mustard
  • 1tspmaple syrup,optional
  • 1tbspneutral flavored oil

For Steak:

  • 1lbskirt steak
  • 1tsppaprika,(sweet, hot, or smoked)
  • 1tspgarlic powder
  • ¼tspsalt
  • ¼tspblack pepper
  • 2tsphigh heat cooking oil

For Salad:

  • 8cupsspring greens
  • 2carrots,peeled and sliced
  • 6radishes,thinly sliced
  • 1apple,(any kind) cored and thinly sliced

Instructions

  1. Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency.

  2. Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact.

  3. While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides.

  4. Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom.

  5. Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached desired doneness.

  6. When steak is done, move it to a cutting board to rest for 10 minutes.

  7. After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals.

  8. When ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste.

  9. Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates.

Nutrition

  • Calories: 358.17kcal
  • Fat: 21.41g
  • Saturated Fat: 6.34g
  • Trans Fat: 0.80g
  • Monounsaturated Fat: 10.67g
  • Polyunsaturated Fat: 2.89g
  • Carbohydrates: 17.42g
  • Fiber: 4.22g
  • Sugar: 8.95g
  • Protein: 26.02g
  • Cholesterol: 73.71mg
  • Sodium: 720.36mg
  • Calcium: 62.99mg
  • Potassium: 673.03mg
  • Iron: 3.28mg
  • Vitamin A: 541.76µg
  • Vitamin C: 13.20mg
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