Grilled Skirt Steak and Mesclun Salad with Miso Dressing

Grilled Skirt Steak and Mesclun Salad with Miso Dressing
Photo by Howard L. Puckett

Ingredients

  • 1 tablespoon low-sodium soy sauce
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • ½ teaspoon sugar
  • 2 teaspoons minced garlic cloves
  • ½ teaspoon sugar
  • ½ teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • + 26 more ingredients
    • 2 teaspoons miso (soybean paste)
    • 2 ½ tablespoons chopped green onions
    • 2 tablespoons low-sodium soy sauce
    • 8 cups gourmet salad greens
    • 2 teaspoons sesame seeds, toasted
    • ½ medium English cucumber, thinly sliced
    • 2 teaspoons canola oil
    • Salad:
    • Cooking spray
    • 1 tablespoon low-sodium soy sauce
    • 1 (1-pound) skirt steak
    • 2 tomatoes, each cut into 8 wedges (about 1 pound)
    • 1 tablespoon rice wine vinegar
    • Dressing:
    • ½ teaspoon sugar
    • 2 teaspoons minced garlic cloves
    • ½ teaspoon sesame oil
    • 2 teaspoons miso (soybean paste)
    • 2 tablespoons low-sodium soy sauce
    • 2 teaspoons sesame seeds, toasted
    • ½ medium English cucumber, thinly sliced
    • Salad:
    • Cooking spray
    • 1 (1-pound) skirt steak
    • 1 tablespoon rice wine vinegar
    • Dressing:

To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside. To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator...

View full recipe at My Recipes

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