Ginger Beef Salad With Miso Vinaigrette

From Cooking Light May 2009.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  flank steak, trimmed
• 2  tablespoons  minced peeled fresh ginger
• 1⁄4 teaspoon salt
• 2  garlic cloves, minced
•  cooking spray
• 2  tablespoons  chopped cilantro
• 2  tablespoons white miso
• 2  tablespoons water
• 2  tablespoons rice vinegar
• 1  tablespoon canola oil
• 2  teaspoons  grated peeled fresh ginger
• 1⁄2 teaspoon  chili paste with garlic
• 6  cups  torn bibb lettuce
• 3⁄4 cup  thinly sliced yellow bell pepper
• 1⁄4 cup  thinly sliced red onion
• 1⁄2 English cucumber, halved lengthwise and sliced

Directions

1. Preheat broiler.
2. Sprinkle steak evenly with ginger, salt and garlic. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
3. Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirrin gwith a whisk. Combine lettuce and remaining ingredients in a large bowl. Drizzle half of miso mixture over lettuce mixture; toss to coat.
4. Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.