Grilled Skirt Steak and Mesclun Salad with Miso Dressing

  • jenfur13 Posted: 02/02/11
    Worthy of a Special Occasion

    REALLY delicious! The dressing was a bit salty to the taste, but once it was tossed with the meat and greens it was fine. I really enjoyed this, but note that it's a light dinner. My boyfriend was still hungry. It was probably be good paired with char siu bao or xu mai to round it out.

  • xoyita Posted: 02/03/09
    Worthy of a Special Occasion

    This recipe was amazing. I substituted the flank steak for ahi tuna. After trying a different recipe for ahi tuna at lunch time, I decided to try this for dinner. It was incredible! Added 1 ts minced ginger and 2 ts chopped scallions.

  • Jajooo Posted: 08/20/10
    Worthy of a Special Occasion

    We love this recipe and make it regularly, exactly as written. It is very salty but I love that, and I find that using skirt steak instead of flank steak makes a big difference in flavor for the better. We use it both for weeknights and have made it for company before with rave reviews.

  • cookinla Posted: 06/03/13
    Worthy of a Special Occasion

    This recipe is fantastic. I've made it several times, sometimes I just make the salad to serve with Asian/Japanese meals. I often use a grill pan for the meat, but this last time I made on the grill along with the Cooking Light Miso Grilled Vegetables and it was great again.

  • bendercath Posted: 01/18/14
    Worthy of a Special Occasion

    This has become a go-to recipe at our house, simple and delicious. It's best served in summer/early fall when tomatoes are in season, but it is a treat at any time of the year. In winter, I use grape tomatoes instead.

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