Miso-Marinated Steak Salad
Fire up the grill and sharpen those knives! This Miso-Marinated Steak Salad with a Miso-Ginger Dressing is perfect for kicking off grilling season.
Fire up the grill and sharpen those knives! This Miso-Marinated Steak Salad with a Miso-Ginger Dressing is perfect for kicking off grilling season.
Taste a slice of grilling season with a juicy Miso-Marinated Steak Salad with a Miso-Ginger Dressing. This post is brought to you by Kamikoto.
My Cooking Advice
Someone once asked me, “What one piece of advice would you give someone just starting out with cooking?”. Without hesitation, I knew my answer.
“Invest in a good, sharp knife.”
Benefits of a Sharp Knife
Recipes and skills aside, I will never forget when I held my first real knife in my hand – one that was properly weighted and sharpened to perfection. Cooking became a joy. Well, it was already a joy, but now it really was a joy. Prep time was faster, not to mention safer. (Did I ever tell you the story about how a dull knife sent me to the ER?) There was no more fussing with a dull blade that could barely slice a tomato, so I could whip through recipes with such ease.
One simple tool, but it makes all the difference in the world.
When I meet friends who confess that they hate cooking, I have to admit that I take note of their knife. 9 times out of 10, it’s flimsy, or worse, dull.
As the years have passed, I’ve amassed a crazy number of knives in my collection, and grown to feel an odd affection for each one. So lately, I was very pleased to welcome into my knife family some from Japan.
Kamikoto Knives
Kamikoto knives are part utilitarian, part work of art. From the moment I opened the case to my kanpeki knife set and lifted the vegetable knife in my hand, I could appreciate the craftsmanship, from the gorgeous steel to its balance and weight. I have found myself reaching for these knives again and again — and they quickly became a favorite.
I’ve been storing them on the floating knife block on my counter. It is perfect for protecting the blades and also to keep them within easy reach. And to keep them sharp, using the whetstone is something that is not just necessary, but cathartic. There is something soothing about passing the blades over the stone until they reach sharp perfection.
Miso Marinated Steak Salad with Miso-Ginger Dressing
Now that grilling season is beckoning, I couldn’t wait to use my Kamikoto knives in making this Miso Marinated Steak Salad with a Miso-Ginger Dressing. The vegetable and utility knives make quick work of slicing all my vegetables, from the cabbage to the ginger, and carving the steak is a dream with the slicing knife, producing ribbons of steak that make it easy to eat.
And just like my knives, this is a salad that I will turn to all season long, with joy!
Disclosure: This post is brought to you in partnership with Kamikoto. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. There are affiliate links in this post. All opinions in this post are, as always, my own.
More Grilling Recipes
All Up in My Grill with Dale Talde
Simple Recipes for Memorial Day and a Season of Grilling
Grilled Pineapple Pork Chops
Grilled Romaine Green Goddess Salad
Miso-Marinated Steak Salad with Miso-Ginger Dressing
Ingredients
- 1/4 cup miso paste
- 1/4 cup soy sauce
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon sugar
- 4 cloves garlic minced
- 1 1- inch piece ginger peeled and grated
- 2 tablespoons olive oil
- 1 lb steak flank, rib eye, New York, etc
- 12 oz mixed greens
- 2 cups thinly sliced red cabbage
- 1 cup thinly sliced red onion
- 4 radishes trimmed and quartered
- 1/2 cup halved cherry tomatoes
- 1/4 cup thinly sliced green onion
- 2 tablespoons sesame seeds
- Kosher salt
- Freshly ground black pepper
Dressing:
- 2 tablespoons miso paste
- 2 cloves garlic minced
- 1 1- inch piece ginger peeled and grated
- 1/4 cup + 1 teaspoon rice wine vinegar
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.
- Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.
- In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.
- In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.
- Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.
Nutrition
Comments
COOKBOOK
What kind of miso paste?
Hi Mary, I have used both red and white miso paste in this recipe, and either works! However, red miso paste has a stronger flavor which is great when I’m in a time crunch marinating the steak.
This is a great lunchtime treat that tastes great and looks great and is awesome if you have any steaks around the house!
I agree! I love that it’s easy enough for lunch OR dinner!
Such a gorgeous salad, Liren! I need this in my life! :)
Thank you so much, Laura! If we’re ever lucky to get together, I’ll bring the salad, you bring the dessert ;)
HOLY COW!!! i made this last nite and it was MARVELOUS!!!
the marinade is just enough & the dressing is SOOOO good!! definitely gonna be a “once a weeker” meal (and thankfully i get the leftovers for lunch!)
thanks for a FABULOUS healthy meal! (:
I’m so thrilled, you loved it, Lisa!! That made my day. Thanks for coming back to let me know! :)
What kind of cheese and how much? The recipe looks good!
Hi Leslie! Thanks for catching that! When I was testing the recipe, I replaced cheese with sesame seeds — I have updated the recipe with the correction! Hope you enjoy it!