Miso Marinated Steak Salad is the balanced blend of Asian flavors with steak, fresh greens, and vegetables. From the marinade to the dressing, all the elements make every bite pop.
Being balanced in my diet is a challenge daily. There are the things that I want to make, but I also need to be mindful of the food I am putting in my body.
For me, diets are all about balance. I am not going to cut out carbs, I am not going to slash calories in half, and I am not going to live off of only healthy recipes for the rest of my life.
That’s precisely why I made this salad. It’s got the meat yumminess but a bunch of greens and vegetables as well to balance it all out.
To me, salads need to be hearty if I am going to eat them as a main dish, and this miso marinated steak salad doesn’t disappoint.
The marinade is super flavor, with a white miso base that will blow your mind. All you have to do is roast the steak in the oven for about 15 minutes (or longer if you want it medium to medium well).
While you do that, you can easily put together the dressing and salad base! The whole meal only takes about 20 minutes of active cooking/prep time.
Pro tip: Marinate the steak overnight so you can get the most flavor and dinner will be a breeze when you get home!
You can even make this meal for meal prep for your lunches! Just keep the dressing separate from the salad and cooked steak.
The steak actually tastes really good cold, but you can also reheat it separate from the salad if you prefer the blend of hot steak and cold greens/veggies.
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Miso Marinated Steak Salad with Avocado Recipe
Ingredients
- 1/4 cup White Miso Paste
- 2 teaspoons Dijon Mustard
- 1 teaspoon Fresh Ginger peeled and grated
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Kosher Salt
- 1 1/2 teaspoons Rice Wine Vinegar
- 2 cloves Garlic grated
- 2 tablespoons Vegetable Oil plus more for brushing
- 1 1/2 pounds Flank Steak (grass-fed)
- 2 tablespoons Olive Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Brown Sugar
- 1 1/2 tablespoons Lime Juice
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger minced
- 1/2 teaspoon Crushed Red Pepper Flakes
- 5 cups Mixed Salad Greens
- 1 cup Cherry Tomatoes halved
- 1/2 cup Sliced Green Onions
Instructions
- For the steak, add miso, mustard, ginger, red pepper flakes, salt, vinegar, garlic, and vegetable oil to a small bowl. Whisk to combine into a paste. Spread both sides of the steak with the paste and place in a plastic sealable bag. Chill for at least 30 minutes, up to overnight in the fridge.
- When ready to cook, preheat oven to 450˚F. Brush a baking sheet with vegetable oil. Remove steak from marinade and place on prepared sheet pan.
- Roast for 15 minutes, until medium rare, turning halfway through. Let rest for 10 minutes on the baking sheet before removing to a cutting board to thinly slice against the grain.
- While the steak is roasting, whisk together all ingredients for the dressing. Set aside.
- To make the salad, mix together greens, cherry tomatoes, avocado and green onion in a large serving bowl. Top with sliced steak and pour over dressing.