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Grilled Miso-Marinated Beef Salad with Ginger-Mustard Vinaigrette Serves 4 Hiro says that what makes this salad so special is the way the tender slices of warm grilled steak help release the flavour of all the other ingredients. Lissa would tell you it's the beautiful combination of colours. We're both right. Have all the ingredients ready before you grill the steaks, so you can put everything together quickly while the meat is still hot. Be sure to use red miso (also called aka miso) in the marinade; other kinds will impart a very different flavour. Because miso does not break down the fibers in meat quickly, you can marinate steaks for up to 24 hours. Miso Marinade 1 tablespoon red miso 2 tablespoons plus 1 and 1/2 teaspoons sugar 1/4 teaspoon grated peeled fresh ginger 1/4 teaspoon grated garlic 1 tablespoon Asian (toasted) sesame oil 1/2 teaspoon soy sauce 1 tablespoon mirin 1 (12-ounce) New York steak, trimmed of all fat and silver skin and cut into 4 thin steaks Ginger-Mustard Vinaigrette 1 and 1/2 teaspoons peeled and chopped ginger 1/4 teaspoon chopped garlic 1/4 cup rice vinegar 1 tablespoon soy sauce 1 tablespoon packed brown sugar 1 and 1/2 teaspoons Asian (toasted) sesame oil Pinch of crushed red pepper flakes 1 tablespoon corn oil 2 and 1/4 teaspoons Dijon mustard Rice Noodles (optional) Vegetable oil for deep frying 8 dried flat, 1/2 inch wide rice noodles Vegetable Salad 1 Japanese cucumber, or 1/2 hothouse cucumber, halved lengthwise and cut on the diagonal into 1/8-inch-thick slices about 2 inches long 1/4 carrot, peeled, halved lengthwise, and cut on the diagonal into 1/8-inch-thick slices about 2 inches long 2 tablespoons thinly slices red onion 1 and 1/2 ounces haricots verts, stemmed and blanched 2 Roma (plum) tomatoes, each cut into 6 wedges 1 tablespoon crushed roasted peanuts 8 large radicchio leaves 2 cups mesclun or your favourite small-leaf lettuce mix Garnish 2 teaspoons chopped fresh chives 8 fresh cilantro sprigs To make the marinade, whisk together all the ingredients in a medium bowl. Add the steak, cover, and marinate for 1 hour in the refrigerator, turning twice. Prepare a fire in a charcoal grill or prehear a gas grill. To make the vinaigrette, purée all the ingredients in a blender for 1 minute. Strain and set aside. To deep-fry the rice noodles, heat 3 inches of oil in a large saucepan to 350 F. Add a few rice noodles, taking care not to crowd the pan. Cook until the noodles puffed but still white, about 30 seconds. Using tongs, transfer the rice noodles to paper towels to drain. Repeat with the remaining noodles. Set aside. To make the salad, combine the cucumber, carrot, red onion, haricots verts, tomatoes, and peanuts in a large bowl, and set aside. To cook the steak, remove the steak slices from the marinade. Grill the steak for about 1 minute per side for medium-rare. Or, heat a large grill pan or nonstick skillet over high heat and sauté the steak for 1 minute per side for medium rare. Cut the steak into strips about 1/4 inch wide and 3 inches long. Add the steak to the salad and toss with the vinaigrette. To serve, take 2 radicchio leaves and fit them together to make a bowl. Repeat to make 4 bowls. Place each bowl in the center of a plate, then divide the mesclun among the radicchio bowls and top with the tossed salad. Sprinkle with the chives. Top each with 2 fried noodles and 2 cilantro sprigs. serve with 2001 Lailey Vineyard Riesling www.laileyvineyard.com |