Beef and Red Pepper Salad with Miso Dressing

By mirandavoegeli

Recipes + Menus | Recipes

Beef and Red Pepper Salad with Miso Dressing
For information about different kinds of miso paste, see "Ingredient Tip."

4 SERVINGS

PREP:

30 minutes

TOTAL:

40 minutes

Recipe by the Bon Appetit Test Kitchen

June 2010

Ingredients

• 3 tablespoons plus 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- to 1 1/4-pound flank steak
• 1 5-ounce 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 green onions (4 to 5)
• 1 avocado, peeled, pitted, sliced

Preparation

Step 1

Preparation

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.

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Salads Slideshow.