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Beef and Red Pepper Salad with Miso Dressing

Beef and Red Pepper Salad with Miso Dressing

4 servings
  • Ingredients
  • 3 tabledsoons plus 2 tsp. vegetable oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons white miso (fermented soybean paste)
  • 2 tablespoons chopped peeled ginger
  • 1 garlic clove
  • Kosher salt
  • 1 1–11/4-lb. flank steak
  • Freshly ground black pepper
  • 1 5-oz. container mixed baby greens
  • 2 cups thinly sliced unpeeled Japanese or English hothouse cucumbers
  • 1 large red bell pepper, thinly sliced into strips
  • 1 cup coarsely chopped fresh cilantro
  • 1 cup thinly sliced scallions (4–5)
  • 1 avocado, peeled, pitted, sliced
Products used in recipe
Directions
Also known as shiro miso, white miso is available in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. If you can’t find white miso, substitute with yellow miso (more intense, but still mild).

Using the immersion blender, purée 3 tablespoons oil and next 4 ingredients in a medium bowl on medium-high speed (speed 3/bottom button) until smooth. Season dressing to taste with salt. Transfer 2 tablespoons dressing to a small bowl; set aside for steak. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season steak with salt and pepper. Cook to desired level, 3–4 minutes per side for medium-rare, brushing top of steak with dressing from small bowl during last minute of cooking. Transfer steak, dressing side down, to a plate; brush with remaining dressing from small bowl. Let rest for 10 minutes. Thinly slice steak against the grain on a slight diagonal.

Place greens, cucumbers, bell pepper, cilantro, and scallions in a large bowl. Drizzle with dressing from medium bowl; toss to coat. Divide salad among plates. Top with steak and avocado slices.
Common Accordion