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Steak Radish Cabbage Salad with Miso Sesame Dressing
Steak Radish Cabbage Salad with Miso Sesame Dressing
4
Servings
12 min
Prep
13 min
Cook
25 min
Total
Lunch
Beef
Skillet
Easy
Balanced Meals
Meal Launch Base Library
Ingredients
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tsp honey
- 2 tsp toasted sesame oil
- 2 tbsp water
- 1 1/4 lb sirloin steaks
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp canola oil
- 5 cups shredded red cabbage
- 1 cup thinly sliced radishes
- 1 cup thawed shelled edamame
- 1 avocado, sliced
- 2 scallions, thinly sliced
Instructions
- Whisk the 2 tbsp miso, 2 tbsp rice vinegar, 1 tsp honey, 2 tsp sesame oil, and 2 tbsp water together to make the dressing.
- Season the 1 1/4 lb sirloin steaks with the 3/4 tsp kosher salt and 1/4 tsp black pepper. Heat the 1 tbsp canola oil in a large skillet over medium-high heat.
- Cook the steaks for 3–4 minutes per side, until the thickest part reaches 145°F. Transfer the steaks to a cutting board and let them rest for at least 3 minutes.
- Toss the 5 cups cabbage, 1 cup radishes, 1 cup edamame, 1 avocado, and 2 scallions with three-fourths of the miso sesame dressing.
- Divide the salad among four plates. Slice the rested steaks and arrange them over the salad, then drizzle with the remaining dressing.
