Grilled Skirt Steak and Mesclun Salad with Miso Dressing

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Category Finalist, Entrées. "Miso paste can be found in most Asian grocery stores. The darker the paste, the saltier and stronger the flavor. For a lower-fat option, substitute flank steak." --Melissa Iwai, Brooklyn, NY

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 47%
  • Fat: 14.5g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 26.2g
  • Carbohydrate: 10.7g
  • Fiber: 4.1g
  • Cholesterol: 51mg
  • Iron: 4.6mg
  • Sodium: 621mg
  • Calcium: 102mg

Ingredients

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

Preparation

  1. To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
  2. 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 1 hour, turning occasionally.
  3. Prepare grill.
  4. Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
  5. Place salad greens in a large bowl. Drizzle with remaining dressing; toss well. Place about 1 cup salad mixture on each of 4 plates. Top each serving with 3 ounces steak, 4 tomato wedges, and one quarter of cucumber slices. Sprinkle each serving with 1/2 teaspoon sesame seeds.
  6. Wine note: When layering potent flavors like the savory soy and char-grilled smoke of Grilled Skirt Steak and Mesclun Salad with Miso Dressing, the wine should have similar complexity. A supple syrah, like Gloria Ferrer Syrah 2002 ($19), resonates with this dish: It has just enough tannin to stand up to the steak, and the ripe blackberry and smoky flavors are amplified by the savory elements. --Jeffery Lindenmuth
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