Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Miso Steak Salad with Sweet Potatoes
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 614
- Total Fat
- 36 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 103 milligrams
- Sodium
- 965 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 5 grams
- Sugar
- 15 grams
- Protein
- 39 grams
The star of this recipe is the miso sauce, which serves as both a marinade and salad dressing. The umami flavor of miso is mixed with sweet maple syrup and white balsamic vinegar. The marinade becomes caramelized and sticky-sweet when the steak broils. A light and crisp green salad filled with daikon radish, sweet potatoes and crunchy sesame sticks is the perfect accompaniment.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 614
- Total Fat
- 36 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 103 milligrams
- Sodium
- 965 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 5 grams
- Sugar
- 15 grams
- Protein
- 39 grams
Ingredients
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Directions
- Put the sweet potato cubes in a microwave-safe bowl and add 1/2 cup water. Cover with plastic wrap and microwave until tender, 8 to 10 minutes. Drain and set aside.
- Make the dressing: Whisk together the miso paste, maple syrup, vinegar and 1/4 cup water in a medium bowl until smooth. Slowly whisk in the vegetable oil until combined; season with 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Put the steak on a rimmed baking sheet, rub with the garlic and season with salt and pepper on both sides. Drizzle 1/4 cup of the miso dressing over the steak and turn a couple of times until well coated.
- Position a rack in the top of the oven and preheat the broiler. Broil the steak until medium-rare, 3 to 5 minutes per side, depending on the thickness. Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice against the grain.
- Divide the salad greens among bowls. Divide the daikon, bell pepper and sweet potato evenly among the bowls and top with the steak. Drizzle with the remaining dressing and top with crushed sesame sticks.
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