Beef and Red Pepper Salad With Miso Dressing

Bon Appetit June 2010.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons  vegetable oil
• 2  teaspoons  vegetable oil
• 3  tablespoons  unseasoned rice vinegar
• 2  tablespoons white miso
• 2  tablespoons  chopped peeled fresh ginger
• 1  garlic clove, peeled
• 1 1⁄4 lbs  flank steaks
• 1 (5 ounce) container  mixed baby greens
• 2  cups cucumbers, thinly sliced unpeeled
• 1  large red bell pepper, thinly sliced into strips
• 1  cup  coarsely chopped fresh cilantro
• 1  cup  thinly sliced green onion (4 to 5)
• 1  avocado, peeled, pitted, sliced

Directions

1. Puree 3 tablespoons oil and next 4 ingredients in blender until smooth. Season dressing with salt. Transfer 2 tablespoons dressing to small bowl; reserve for steak. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Cook to desired doneness, 3 to 4 minutes per side for medium-rare, brushing top of steak with some of reserved dressing during last minute of cooking. Transfer steak, dressing side down, to plate; brush with remaining reserved dressing. Let rest 10 minutes. Thinly slice steak across grain on slight diagonal.
2. Place greens, cucumbers, bell pepper, cilantro, and onions in large bowl. Add dressing; toss to coat. Divide salad among plates. Top with steak and avocado slices.