Beef and Red Pepper Salad With Miso Dressing |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Bon Appetit June 2010. Ingredients:
3 tablespoons vegetable oil |
2 teaspoons vegetable oil |
3 tablespoons unseasoned rice vinegar |
2 tablespoons white miso |
2 tablespoons chopped peeled fresh ginger |
1 garlic clove, peeled |
1 1/4 lbs flank steaks |
1 (5 ounce) container mixed baby greens |
2 cups cucumbers, thinly sliced unpeeled |
1 large red bell pepper, thinly sliced into strips |
1 cup coarsely chopped fresh cilantro |
1 cup thinly sliced green onion (4 to 5) |
1 avocado, peeled, pitted, sliced |
Directions:
1. Puree 3 tablespoons oil and next 4 ingredients in blender until smooth. Season dressing with salt. Transfer 2 tablespoons dressing to small bowl; reserve for steak. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Cook to desired doneness, 3 to 4 minutes per side for medium-rare, brushing top of steak with some of reserved dressing during last minute of cooking. Transfer steak, dressing side down, to plate; brush with remaining reserved dressing. Let rest 10 minutes. Thinly slice steak across grain on slight diagonal.
2. Place greens, cucumbers, bell pepper, cilantro, and onions in large bowl. Add dressing; toss to coat. Divide salad among plates. Top with steak and avocado slices.
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