Miso Steak Salad

Miso Steak Salad

I love an entree salad. Though a bit seasonally unfaithful, this flavor combination ended up being absolutely delicious and working surprisingly well together. The components are fairly simple, the dressing is absurdly delicious, and the steak marinade is simple and tasty. This salad was popular with the roommates and is a good way to stretch two steaks that would generally only feed two for three, to boot!

You know, I read about making one’s own salad dressing for a long time before I tried it. All those TV shows and websites said it was simple and way tastier. But, eh, whatever, you know? Dressing comes in a bottle and it’s fine.

So. Turns out? If you make your own salad dressing? It’s simple, and way tastier! This one is extra easy, and keeps well to boot.

Miso Steak Salad, adapted from Serious Eats (marinade) and Savory Sweet Life (dressing)

Steak Marinade:
2 boneless New York strip steaks
1/3 c. miso paste
1/4 c. mirin
3 Tbsp. sake

Dressing:
1/3 c. rice vinegar
2 Tbsp. olive oil
2 Tbsp. canola oil
2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. agave nectar
1 Tbsp. miso paste
1 Tbsp. sesame seeds
1″ piece ginger, grated
1 large or 2 small garlic cloves, grated

Other Stuff:
12 oz. cubed butternut squash
1 Tbsp. olive oil
2 romaine hearts, chopped (or whatever greens)
4 scallions, chopped fine
8 oz. cherry or grape tomatoes, halved
handful dried cranberries

What I Wish I Had:
delicious crunchy chow mein noodles

The day before you want your salad, squodge all the non-steak ingredients of the marinade together in a large zip-top bag. Add the steaks, squodge some more, and refrigerate until cooking time.

Mix all the dressing ingredients and whiz in a normal blender or with an immersion blender until smooth and creamy. Store in a jar in the fridge.

Preheat the oven to 375F. Drizzle the olive oil over the squash, toss with salt and pepper, and roast for 30 minutes or so, until the squash is soft through. Stir about halfway through the cooking time so there are more delicious brown sides.

Heat a cast-iron skillet over high heat. Scrape the marinade off the steaks and dry with a paper towel. Cook them until each side is deliciously brown and the steak has reached your desired state of doneness. Rest the steak for 10-15 minutes and slice thinly on the bias.

Assemble all the parts, drizzle with dressing, toss, and sprinkle with delicious crunchy chow mein noodles!

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~ by iliadawry on 26 June 2013.

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