Ginger Beef Salad with Miso Vinaigrette

Ingredients

• 1 (1-pound) flank steak, trimmed
• 2 tablespoons minced peeled fresh ginger
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• Cooking spray
• 2 tablespoons chopped cilantro
• 2 tablespoons white miso (soybean paste)
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon chile paste with garlic
• 6 cups torn Bibb lettuce (about 3 small heads)
• 3/4 cup thinly sliced yellow bell pepper
• 1/4 cup thinly sliced red onion
• 1/2 English cucumber, halved lengthwise and sliced

Preparation

1. 1. Preheat broiler.
2. 2. Sprinkle steak evenly with ginger, salt, and garlic. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
3. 3. Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk. Combine lettuce and remaining ingredients in a large bowl. Drizzle half of miso mixture over lettuce mixture; toss to coat.
4. 4. Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.
5. Dessert: Heat 1/4 cup sugar, 1/4 cup torn mint, and 1/4 cup water until sugar melts. Strain; cool. Stir in 4 cups halved strawberries.