This fresh and tasty Steak Salad with Miso dressing can be made all year round.
I was at Countdown recently and saw a packet of miso paste on the shelf. This inspired me to create this delicious recipe for Steak Salad with Miso Dressing. I love the combination of sweet and salty in Asian cooking it is so flavoursome! The warm steak turns out super tender and goes so well with the miso dressing. The rice noodles, fresh veggies, cashews and mint really tie the meal together. I think this is one of the yummiest salads I have ever made.
I usually start marinating the steak 30-60 minutes before cooking. But you could prepare this part of the meal up to 24 hours ahead if you have the time. The miso dressing can also be made ahead of time and kept in the fridge until ready to use. The miso dressing would be great in a chicken salad too. I added cashews because they are one of my favourite nuts but you could easily swap for roasted peanuts or slivered almonds.
How to make my steak Salad:
Once you’ve made the miso marinade and miso dressing, it’s time to cook the steak. I like mine rare and cook it for 2 minutes on each side in a super hot cast iron pan before leaving it to rest for at least 5 minutes. The resting is so important as it makes the steak super tender.
Prep all of your vegetables by slicing them finely. Cook the rice noodles according to the packet instructions until tender. Once rested slice the steak into thin strips.
Arrange into two bowls as follows: rice noodles, carrot, iceberg lettuce, spring onion, mint, steak then sprinkle with cashew nuts. Spoon over the miso dressing and serve while the steak is still warm.
Common questions about Steak Salad:
What other vegetables can I use? Use any of your favourite seasonal vegetables to make this meal all year round. Cabbage, bean sprouts, sliced capsicum, mesclun and cucumber for example would all be great substitutions or additions.
What’s the best way to cook the beef? I love it rare. When thinly sliced, rare steak is so tasty and tender. But this recipe would still work with medium or well-done steak.
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- 2 scotch fillet beef steaks (150-200g each)
- 1 Tbsp miso paste
- 1 clove garlic, crushed
- 2 Tbsp soy sauce
- 1 Tbsp miso paste
- 1 tsp sesame oil
- ½ tsp crushed chilli
- 2 Tbsp rice wine vinegar
- 1 Tbsp brown sugar
- 3 Tbsp rice bran oil
- 3 Tbsp soy sauce
- 1 clove fresh garlic, crushed
- 100g rice vermicelli noodles, cooked
- 1 carrot, peeled & shredded
- ¼ iceberg lettuce, finely sliced
- 1 spring onion, finely sliced
- 2 Tbsp mint leaves, chopped
- 4 Tbsp roasted cashews
- First, make the miso marinade by mixing the miso, garlic and soy together then coat the steak. Marinate in the fridge until ready to cook.
- Next make the miso dressing by mixing all the dressing ingredients together in a small bowl, then chill in the fridge until ready to use.
- In a hot frying pan, cook steak for two minutes on each side then set aside to rest.
- Cook the rice noodles according to packet instructions.
- Cut steak into thin slices.
- Arrange in two bowls: rice noodles, carrot, iceberg, spring onion, mint, steak and cashew nuts.
- Spoon over miso dressing and serve while the steak is still warm.
- Use your favourite seasonal vegetables in this salad including cabbage, capsicum, tomato, bean sprouts, cucumber etc.
- This cooks the steak medium rare but if you don’t like it that rare/pink cook it for a bit longer on each side. Cooking it rare like that makes it super tender and it tastes so delicious with that yummy dressing.
- This recipe serves two but can easily be doubled if you are cooking for extra people.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 63gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 224mgSodium: 1200mgCarbohydrates: 38gFiber: 6gSugar: 8gProtein: 77g
Nutritional values are approximate. Please use your own calculations if you require a special diet.