Ingredients
3tbspwhite miso,or other light colored miso
2tbsprice vinegar
1tspdijon mustard
1tspmaple syrup,optional
1tbspneutral flavored oil
1lbskirt steak
1tsppaprika,(sweet, hot, or smoked)
1tspgarlic powder
¼tspsalt
¼tspblack pepper
2tsphigh heat cooking oil
8cupsspring greens
2carrots,peeled and sliced
6radishes,thinly sliced
1apple,(any kind) cored and thinly sliced
Preparation
Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency.
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.
While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides.
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 desired doneness.
When steak is done, move it to a cutting board to rest for 10 minutes.
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.
When 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.
Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates.
