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.
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.)
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.
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.
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.)