Steak Salad with Miso Vinaigrette

Look for miso in the refrigerated section of your grocery store, sometimes near the produce section. Buy for white miso, or use any light-colored miso. I like the chickpea miso from Miso Masters.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


For the miso dressing:

  • 3 tablespoons white miso, or other light-colored miso
  • 2 tablespoons rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (optional)
  • 1 tablespoon neutral flavored oil

For the steak:

  • 1 pound skirt steak
  • 1 teaspoon paprika (sweet, hot, or smoked — your choice)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons high-heat cooking oil

For the salad:

  • 6 to 8 cups spring greens
  • 2 carrots, peeled and sliced
  • 4 to 6 radishes, thinly sliced
  • 1 apple, any kind, cored and thinly sliced


1 Make the miso dressing: Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency. (This can be done several days in advance; whisk before tossing the salad if the dressing has separated.)

Steak Salad with Miso Vinaigrette

2 Warm the pan for the steak: Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact, 3 to 5 minutes.

3 Season the steak: While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides.

4 Cook the steak: Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom.

Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached your desired doneness. (My steak reached 125ºF, rare, in about 7 minutes total.)

5 Rest the steak: When steak is done, move it to a cutting board to rest for 10 minutes.

Steak Salad with Miso Vinaigrette

6 Slice the steak: After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals.

7 Toss the salad: When you’re ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste.

Steak Salad with Miso Vinaigrette

8 Serve the salad: Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates.

For dinner parties, serve the salad on a large platter and let guests help themselves. (This recipe can also be easily doubled for larger parties.)

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  • Miranda

    I couldn’t taste anything but the garlic powder on the steak – too overwhelming for me, couldn’t eat it. Garlic P is pretty strong stuff, i’d leave it out entirely or just use a dash.
    The dressing was also waaaaay too salty from the miso. I like the idea of a miso vinaigrette – but would probably greatly reduce the amount of miso. Like the garlic powder – a little goes a long way.
    May just be a case of different palettes.


  • Marta @ What should I eat for breakfast today

    This is literally something I’d take in a restaurant. It looks so good and I’d have a feeling that I eat something healthy and fulfilling. I love the recipe. Thank you!

  • Patricia @Sweet and Strong

    I love giant salads! Where do you find white miso? I recently found a recipe for red miso paste and can’t find that either in my grocery store, but would love to make this dressing.

    • Emma Christensen

      Whole Foods is probably a good bet! Asian grocery stores, gourmet grocery store,s or co-ops would also be good places to look — anywhere with a decent selection of Asian ingredients.

    • Sabrina Modelle

      Another good tip is that miso is refrigerated- so it may be in unexpected places in your grocery store. Sometimes it can be found near the refrigerated tofu and vegetarian meat substitutes, and other times it might be near any refrigerated pickles, sauerkraut, or salsa.

  • Mark Anderson

    SR is the first place I turn to for recipes, so after the excesses of the weekend, I came here looking for a salad recipe. Here it is–right on top. And it gives me a chance to work w/ miso, which has always been a bit of mystery to me.

    • Mark Anderson

      Excellent dressing–a nice change from the customary oil/vinegar. I used thin-slice fennel in place of the radish, and I added chopped asparagus. The apple was a delight. Never would have thought to have included it, but it made the salad.


      • Sabrina Modelle

        Oh Mark, that sounds so good! I love fennel and asparagus. I’ll try that next time I make this salad.

  • Malika A. Black

    Great steak salad. I love these kind of meals. Very easy and no fuss.

    Great as a mid-week meal that one can get ready in 15 minutes!