We really wanted to start this post off by saying ‘Oh miso hungry’, but alas, others have already beat us to the punch. Miso is the main ingredient in this main dish salad. If you’ve never used it before, it’s worth a try in the kitchen. The fermented soybean paste blend can do wonders in soups, sauces, dressings, marinades and spreads. The colors and flavors of miso run the gamut from dark and full-bodied to light and sweet. We chose a red miso for this marinade because that is what we had on hand. Taste test any variety to see how it works for you.
Sometimes you want a steak, sometimes you want a salad. Life is beautiful when you don’t have to make that choice. This is a great summer time dish if you have a grill. Even if you don’t have a grill, you can cook the meat right on the stove in a grill pan. It’s a great cheat, although the flavor of charcoal is always appreciated.
Honey Miso Steak and Spinach Salad – Serves 4
1 cup olive oil
2 teaspoons sesame oil
4 cloves garlic, minced
2 teaspoons powdered ginger
1 1/2 tablespoons miso
4 tablespoons rice wine vinegar
2 tablespoons honey
2 teaspoons sriracha
1 pound flap steak
1 eggplant, thinly sliced
1 zucchini, sliced
1 1/2 cups mushrooms, sliced
4 cups spinach leaves
1/4 cup flour
1/4 cup bread crumbs
1 teaspoon Kosher salt
1 teaspoon fresh cilantro, chopped
1. In a large bowl, whisk the first eight ingredients together until combined. Remove about half of the marinade into another large container and set aside.
2. Add sliced vegetables to the first bowl of marinade and toss to coat. Cover and place in fridge.
3. Place meat into the same container with the reserved marinade. Sprinkle in cilantro and mix well with your hands. Cover and place in fridge to marinate. (We suggest at least 4 hours.)
4. When meat and veggies are ready, remove several slices of eggplant–2 or 3 per person–and set aside. Pour a tiny bit of grapeseed oil in a pan and when hot, add remaining vegetables. Cook on medium heat until they begin to soften, approximately 5-7 minutes.
5. Slide vegetables onto an oven safe dish and continue cooking in a preheated oven at 350 degrees, approximately 8-10 minutes.
5. As veggies cook, add meat directly to the same pan used to cook the veggies over the stove. Cook until meat reaches desired preference, an average of 4-5 minutes on each side for medium rare to medium. Set aside and allow to rest a couple of minutes before slicing.
6. As meat rests, mix flour, breadcrumbs and salt. Dredge leftover eggplant slices in flour mixture and tap off excess. Pour a bit of grapeseed oil in a pan and when hot, add eggplant slices. Fry each side until golden brown, approximately 2-3 minutes per side.
7. Layer eggplant slices, steak and cooked veggies over spinach leaves.
Click HERE for the printable recipe.