Steak salad with Asian miso dressing

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 26 G., saturated fats 5 G., proteins 30 G., carbohydrates 31 G., fiber 4 G., cholesterol 74 mg, sodium 779 mg, sugar 9 G.

For this recipe, unlike most grain-based salads, you'll need just a little spelt—just enough to make it a little more filling without loading it with carbs and retaining the crispness and juiciness of the vegetables. Spelt also imparts a pleasant nutty flavor to the salad, which perfectly complements the Asian miso-based dressing. Serve the salad with thinly sliced grilled steak.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup spelt
3 cloves of garlic (2 large, 1 small)
1 flank steak weighing 450 g, 2-2.5 cm thick.
5 tablespoons extra-virgin olive oil
1 large bunch green onions, cut into 5cm pieces.
3 tbsp. l. rice vinegar
2 tbsp miso
4 teaspoons of honey
1 package (150 g) of mixed small salad greens
Half a large seedless cucumber, halved lengthwise and cut into thin half-moon slices
1 cup cherry tomatoes, halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, miso (soybean paste), honey, rice vinegar, spelt groats, cucumbers, tomatoes

Cooking the dish according to the recipe:

In a medium saucepan, bring water to a boil and season with salt. Add the spelt and 2 large cloves of garlic. Reduce heat and simmer, stirring occasionally, until the spelt is tender, about 15 minutes. Drain, return to the saucepan, and crush the garlic. Let cool.
Meanwhile, pound the steak between 2 sheets of parchment paper and season with salt and pepper. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well-browned, 8-10 minutes for medium-rare. Transfer to a cutting board and set aside.

Meanwhile, add the green onions to the skillet. Cook, stirring, until softened and lightly charred, 2-4 minutes.
Prepare the dressing:

In a small bowl, combine the vinegar, miso, honey, and remaining 3 tablespoons of olive oil. Finely grate a small clove of garlic into the bowl and toss; season with salt and pepper to taste. In a large bowl, combine the herbs, cucumber, tomatoes, and spelt; season with salt and pepper to taste. Add 3-4 tablespoons of the dressing and toss to coat.
Divide the salad among plates. Slice the steak and add it to the plates along with the green onions. Drizzle with the remaining dressing.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Salads / Salads with meat / / Food Network - recipes

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