Asian grilled beef salad
Yield 4-6 servings
1 tsp finely minced or grated fresh garlic
1/2 cup shiro miso (light or “white” miso)
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake
1/4 cup sugar
1/2 tsp freshly ground pepper
1/2 tsp five spice powder
1 T finely minced or grated fresh ginger
1¾ -2 lbs good grilling steak, e.g. NY strip, hanger steak, tri- tip
1 - 2 T high smoke-point oil , e.g. peanut or grapeseed oil, to coat grill or cast iron pan or skillet
1/2 cup reserved half of marinade
1 tsp lime zest (one lime)
1½ -2 T lime juice (one lime)
1/4 tsp Asian sesame oil
1/2 tsp Sriracha or other hot sauce, to taste
1/4 tsp freshly ground pepper
6 cups baby arugula and/or mixed organic field greens, washed and well drained
1/2 cup finely julienned carrots
1 each jalapeno (or 2 serrano) peppers, halved, seeded and cut crosswise to very thin sliver
3 ½ oz cellophane mung bean noodles (about 2 small bundles), softened in hot water, drained
1/2 cup roughly chopped or torn combination of cilantro/basil/mint (reserve 1/4 cup for garnish)
1/2 cup roughly chopped roasted peanuts
1. Place minced garlic in a gallon size zip-type plastic bag. Mix marinade ingredients in a bowl. Add half to the garlic in the plastic bag. Reserve and set aside remaining half for the salad dressing.
2. Place steak in the plastic bag with the marinade and garlic. Squeeze out as much air as possible, zip closed and massage marinade around beef to evenly distribute. Marinate at least one hour, preferably up to 6 hours to overnight, especially for tougher cuts.
3. Meanwhile, make dressing; Combine the reserved marinade with remaining dressing ingredients.
4. After steak has been marinated, remove from bag, drain off marinade. Cook over a lightly oiled hot grill, or cast iron pan or skillet, about 2-3 mins per side for medium rare, 3-4 minutes per side for medium and about 5 minutes per side for well done (more or less time depending on thickness of steaks). Let rest at least 10- 15 minutes. Slice into 1/4" slices across the grain (or into smaller bite size pieces if serving in lettuce wrap (see NOTE).
5. Lightly dress and toss salad to taste (may not need all of dressing). Place sliced steak on salad and sprinkle reserved cilantro/basil/mint mixture and chopped peanuts on top.
NOTE: This salad makes a great hors d’oeuvre, served in lettuce cups (leaves of small romaine, butter lettuce, etc). In this case, cut steak into smaller bite size pieces.