Miso Steak With Noodle Salad Recipes
SOBA NOODLE SALAD
Soba noodle salad is an easy and healthy summer salad made with buckwheat noodles, tons of fresh vegetables with miso dressing.
Provided by Benjamin and Koshiki
Categories Appetizer Main Course Salad
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Cook soba noodles according to package directions. Drain the noodles and wash them under cold water. Drain well and keep them in the fridge. Note: Do this ahead of time, so the noodles are not too wet when mixing with dressing and vegetables.
- Make the sesame dressing by mixing all the ingredients and adding mayonnaise and chili oil.
- Prep the vegetables by cutting them in julienne, except for the tomatoes. Dice tomato or for cherry tomatoes cut them into halves if using.
- In a large mixing bowl, add noodles, vegetables and toss them together with miso dressing. Sprinkle sesame seeds on top and serve them cold with lemon wedges.
Nutrition Facts : Calories 743 kcal, Carbohydrate 66 g, Protein 15 g, Fat 50 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 2273 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
STEAK SALAD WITH MISO DRESSING
This recipe is not a grain salad: rather a salad with grains! A small amount of nutty farro adds just enough heft to turn the signature side into a hearty meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool.
- Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest.
- Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes.
- Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat.
- Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 74 milligrams, Sodium 779 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 30 grams, Sugar 9 grams
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