Beef and Red Pepper Salad With Miso Dressing (recipe by Bon Appétit, June 2010)
Ring the bell! I think this is one of the best recipes I have tried all year. The miso dressing is complex and blends superbly with the flank steak, and the salad as a whole has a wonderful interplay of textures and flavors. Here’s another delicious dish that uses a full cup of cilantro too. Great dinner for a hot summer night!
- 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 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
Miso (used in the dressing for the beef and red pepper salad), a flavorful paste made from fermented soybeans, is sold at some supermarkets and at natural foods stores and Japanese markets. White, yellow, and red varieties are available. The beef salad calls for white, which is the mildest and the least salty. If you can’t find white miso, it’s fine to substitute yellow miso (more intense, but still mild).
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.
Leftover cilantro? Also check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: firstname.lastname@example.org