Steak and Watercress Salad With Miso Dressing

steak-watercress
Photo by Aya Brackett
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 452 calories
    • Fat 29 g
    • Sat Fat 6 g
    • Cholesterol 78 mg
    • Sodium 481 mg
    • Protein 38 g
    • Carbohydrate 8 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 101 mg

Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper.Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.Meanwhile, whisk together the vinegar, miso, sesame oil, sugar, and the remaining 3 tablespoons of canola oil in a large bowl. Add the watercress, radishes, scallions, snap peas, and sliced steak and toss to combine.Serve sprinkled with the sesame seeds.

Ingredients

  1. Check 1/4 cup canola oil
  2. Check 1 1/2 pounds skirt steak, cut into 4 pieces
  3. Check kosher salt and black pepper
  4. Check 3 tablespoons rice vinegar
  5. Check 2 tablespoons white miso (soybean paste, found in the refrigerated section of the supermarket)
  6. Check 1 teaspoon sesame oil
  7. Check 1 teaspoon light brown sugar
  8. Check 2 bunches watercress, thick stems removed (about 6 cups)
  9. Check 4 radishes, sliced
  10. Check 3 scallions, sliced
  11. Check 1 cup halved snap peas
  12. Check toasted sesame seeds, for serving

Directions

  1. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper.
  2. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
  3. Meanwhile, whisk together the vinegar, miso, sesame oil, sugar, and the remaining 3 tablespoons of canola oil in a large bowl. Add the watercress, radishes, scallions, snap peas, and sliced steak and toss to combine.
  4. Serve sprinkled with the sesame seeds.