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Recipes
June 2010

Beef and Red Pepper Salad with Miso Dressing

By Bon Appétit Test Kitchen

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 servings

Ingredients

3

tablespoons plus 2 teaspoons vegetable oil

3

tablespoons unseasoned rice vinegar

2

tablespoons white miso

2

tablespoons chopped peeled fresh ginger

1

garlic clove, peeled

1

1- to 1 1/4-pound flank steak

1

5-ounce container mixed baby greens

2

cups thinly sliced unpeeled Japanese or English hothouse cucumbers

1

large red bell pepper, thinly sliced into strips

1

cup coarsely chopped fresh cilantro

1

cup thinly sliced green onions (4 to 5)

1

avocado, peeled, pitted, sliced

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Preparation

  1. Step 1

    Puree 3 tablespoons oil and next 4 ingredients in blender until smooth. Season dressing with salt. Transfer 2 tablespoons dressing to small bowl; reserve for steak. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Cook to desired doneness, 3 to 4 minutes per side for medium-rare, brushing top of steak with some of reserved dressing during last minute of cooking. Transfer steak, dressing side down, to plate; brush with remaining reserved dressing. Let rest 10 minutes. Thinly slice steak across grain on slight diagonal.

    Step 2

    Place greens, cucumbers, bell pepper, cilantro, and onions in large bowl. Add dressing; toss to coat. Divide salad among plates. Top with steak and avocado slices.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 389.2 %Calories from Fat 64.1 Fat (g) 27.9 Saturated Fat (g) 6.7 Cholesterol (mg) 52.0 Carbohydrates (g) 13.2 Dietary Fiber (g) 6.0 Total Sugars (g) 3.9 Net Carbs (g) 7.2 Protein (g) 22.7
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