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Week of 5/27/24

Asian Steak Salad
with edamame / creamy miso dressing

Active: 40 Total: 60
Original GF Paleo Vegetarian
Asian Steak Salad

This salad is full of crunchy textures and topped with juicy, savory steak. Miso, a favorite ingredient among our members, makes a creamy, flavorful dressing you'll want to come back to again and again.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method. 

Tags
Grill Friendly
Proteins
Beef, non-ground
Cuisines
Asian - Fusion
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33

Ingredients

Metric
Servings:
4
Asian Steak:
  • Garlic - 2 cloves
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Miso, any type - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Steak, sirloin or flank - 1 1/2 lbs
Creamy Miso Dressing:
  • Ginger, fresh - 1 tsp , minced or grated
  • Miso, any type - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Honey - 1 tsp
  • Oil, toasted sesame - 1 Tbsp
  • Water - 2 tsp
  • Oil, cooking - 2 Tbsp
Asian Steak Salad:
  • Cabbage, Napa - 6 oz , shredded (sub green cabbage)
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Edamame, shelled - 1 cup , defrosted
  • Baby spinach - 5 oz
  • Wonton strips - 4 oz

Choose Cooking Method

Prep

  1. Make marinade - Chop garlic. Combine garlic with soy sauce, vinegar, miso, and first portion of cooking oil (portions for steak). (Can be done up to 5 days ahead)

  2. Marinate steak - (If prepping right before cooking, get grill heating first.) Add steak to marinade and turn to coat both sides. Tenderize steak with a fork. Cover and refrigerate for at least 20 minutes or up to 2 days. (Can be done up to 2 days ahead)

  3. Cabbage / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make dressing - Mince or grate ginger. Combine miso, vinegar, and soy sauce (portions for dressing) with ginger, honey, sesame oil, and water in a small bowl. Slowly add cooking oil (portion for dressing) while whisking (or blend everything with an immersion blender). If dressing is too thick, add a bit more water or cooking oil to thin. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  5. Green onions - Prep as directed.

  6. Edamame - defrost.

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Make

  1. Remove steak from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with second portion of cooking oil (portion for steak).

  3. When grill is heated, place steak over direct heat. Sear steak for ~4 minutes on each side, closing the lid after each turn. Move to indirect heat and continue to cook until steak reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  4. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  5. While steak rests, combine cabbage, carrots, baby spinach, green onions, and edamame in a serving bowl.

  6. Slice the steak against the grain.

  7. Divide salad among serving plates and top with sliced steak and wonton strips. Drizzle with dressing until salad is dressed to your liking. Enjoy!

Prep

  1. Make marinade - Chop garlic. Combine garlic with soy sauce, vinegar, miso, and first portion of cooking oil (portions for steak). (Can be done up to 5 days ahead)

  2. Marinate steak - Add steak to marinade and turn to coat both sides. Tenderize steak with a fork. Cover and refrigerate for at least 20 minutes or up to 2 days. (Can be done up to 2 days ahead)

  3. Cabbage / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make dressing - Mince or grate ginger. Combine miso, vinegar, and soy sauce (portions for dressing) with ginger, honey, sesame oil, and water in a small bowl. Slowly add cooking oil (portion for dressing) while whisking (or blend everything with an immersion blender). If dressing is too thick, add a bit more water or cooking oil to thin. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  5. Green onions - Prep as directed.

  6. Edamame - defrost.

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Make

  1. Remove steak from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat grill pan or skillet over medium-high heat and brush with second portion of cooking oil (portion for steak). Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.

  3. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  4. While steak rests, combine cabbage, carrots, baby spinach, green onions, and edamame in a serving bowl.

  5. Slice the steak against the grain.

  6. Divide salad among serving plates and top with sliced steak and wonton strips. Drizzle with dressing until salad is dressed to your liking. Enjoy!

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