Miso Beef and Romaine Lettuce

A de-lightful dinner doesn’t have to be difficult! Rub a steak with miso in the morning and make the simple salad to pair with it that night.

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Yields1 Serving

 
 1 lb (500 g) thick Beef Grilling Steak (e.g. Bottom Sirloin Flap, Strip Loin or Rib Eye), trimmed
 2 tbsp (30 mL) miso paste
 Dressing:
 1/3 cup (75 mL) vegetable oil
 3 tbsp (45 mL) fish sauce
 3 tbsp (45 mL) lime juice
 1 tsp (5 mL) miso paste
 1/2 tsp (2 mL) chili flakes
 1/2 tsp (2 mL) granulated sugar
  Salt and Pepper
 Salad: Torn romaine leaves, thinly sliced seeded sweet red pepper, orange wedges, peanuts and cilantro leaves

1

1. Rub: steak all over with miso paste. Wrap in plastic wrap; refrigerate 8 hours or overnight. Wipe off paste and grill to medium-rare; let stand for 5 minutes.

2
3

2. Meanwhile, whisk together: fish sauce, lime juice, vegetable oil, 1 tsp (5 mL) miso paste, chili flakes and sugar. Season with salt and pepper to taste.

4
5

3. Toss with: romaine, red pepper, orange wedges, peanuts and cilantro leaves. Slice beef steak and top salad.

Ingredients

 
 1 lb (500 g) thick Beef Grilling Steak (e.g. Bottom Sirloin Flap, Strip Loin or Rib Eye), trimmed
 2 tbsp (30 mL) miso paste
 Dressing:
 1/3 cup (75 mL) vegetable oil
 3 tbsp (45 mL) fish sauce
 3 tbsp (45 mL) lime juice
 1 tsp (5 mL) miso paste
 1/2 tsp (2 mL) chili flakes
 1/2 tsp (2 mL) granulated sugar
  Salt and Pepper
 Salad: Torn romaine leaves, thinly sliced seeded sweet red pepper, orange wedges, peanuts and cilantro leaves

Directions

1

1. Rub: steak all over with miso paste. Wrap in plastic wrap; refrigerate 8 hours or overnight. Wipe off paste and grill to medium-rare; let stand for 5 minutes.

2
3

2. Meanwhile, whisk together: fish sauce, lime juice, vegetable oil, 1 tsp (5 mL) miso paste, chili flakes and sugar. Season with salt and pepper to taste.

4
5

3. Toss with: romaine, red pepper, orange wedges, peanuts and cilantro leaves. Slice beef steak and top salad.

Miso Beef and Romaine Lettuce
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