Ginger Beef Salad with Miso Vinaigrette |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Serve with soba noodles, followed by dessert. Ingredients:
1 (1-pound) flank steak, trimmed |
2 tablespoons minced peeled fresh ginger |
1/4 teaspoon salt |
2 garlic cloves, minced |
cooking spray |
2 tablespoons chopped cilantro |
2 tablespoons white miso (soybean paste) |
2 tablespoons water |
2 tablespoons rice vinegar |
1 tablespoon canola oil |
2 teaspoons grated peeled fresh ginger |
1/2 teaspoon chile paste with garlic |
6 cups torn bibb lettuce (about 3 small heads) |
3/4 cup thinly sliced yellow bell pepper |
1/4 cup thinly sliced red onion |
1/2 english cucumber, halved lengthwise and sliced |
Directions:
1. Preheat broiler.
2. Sprinkle steak evenly with ginger, salt, and garlic. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
3. Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk. Combine lettuce and remaining ingredients in a large bowl. Drizzle half of miso mixture over lettuce mixture; toss to coat.
4. Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.
5. Dessert: Heat 1/4 cup sugar, 1/4 cup torn mint, and 1/4 cup water until sugar melts. Strain; cool. Stir in 4 cups halved strawberries.
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