Miso Steak and Salad

        From bullcityfood.com

• 6 tbsp vegetable oil
• 6 tbsp rice vinegar
• 4 tbsp white miso
• 3 tbsp fresh ginger, peeled and minced
• Garlic salt
• Salt and pepper
• 1.5 pound flank steak
• 5 oz mixed baby greens
• 1 large cucumber, peeled, thinly sliced
• 1 large red bell pepper, thinly sliced
• 4 tbsp fresh cilantro, chopped
• 1 avocado, peeled, pitted and sliced

In a small bowl, combine vegetable oil, rice vinegar, white miso and ginger. Whisk to blend.

Season to taste with a pinch of garlic salt and black pepper.

Season both sides of the flank steak with salt and pepper.

Spread 1 tablespoon of dressing over each side of the steak (2 tbsp total).

Allow steak to marinate for at least 1 hour and up to 6.

Heat a grill pan or skillet over medium-high heat. Brush with vegetable oil or cooking spray. Grill steak, 3-4 minutes per side for medium rare.

Toss together mixed greens, cucumber, red pepper and cilantro. Dress with approximately 6 tablespoons of dressing, adding more or less to taste.

Reserve the remaining dressing for other salads or for Miso Soba Noodles.

Allow the steak to rest for 10 minutes before slicing thinly against the grain.

Serve a few slices of steak over the salad with a few slices of avocado.