Squash Steaks With Miso Dressing  

Summer squash is fairly mild on its own, but basted with miso, a fermented soybean paste, it takes on all sorts of rich, savory flavor. The miso mixture is a simple combination of white miso, mayonnaise, black pepper and water—and once you taste it, you’ll want to put it on everything. Make extra, then use it to dress up chicken and veggies throughout the week. Look for miso in the refrigerated section of your grocery store. Chickpea miso, which is slightly milder, would work well too. Don’t skimp on the mayo: it adds flavor, and also keeps the squash from sticking to the grill.

squash-steaks-miso-dressing
Photo by Jennifer Causey
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 324 calories
    • Fat 20 g (3 g saturated fat)
    • Cholesterol 8 mg
    • Sodium 1,188 mg
    • Protein 10 g
    • Carbohydrate 32 g
    • Sugar 17 g
    • Fiber 7 g
Summer squash is fairly mild on its own, but basted with miso, a fermented soybean paste, it takes on all sorts of rich, savory flavor. The miso mixture is a simple combination of white miso, mayonnaise, black pepper and water—and once you taste it, you’ll want to put it on everything. Make extra, then use it to dress up chicken and veggies throughout the week. Look for miso in the refrigerated section of your grocery store. Chickpea miso, which is slightly milder, would work well too. Don’t skimp on the mayo: it adds flavor, and also keeps the squash from sticking to the grill.

Ingredients

  1. Check 6 cups thinly sliced
 red cabbage (from
 1 small head)
  2. Check cup fresh lime juice
 (from about 4 limes)
  3. Check ¾ teaspoon kosher salt
  4. Check cup white miso
  5. Check cup mayonnaise
  6. Check ¼ teaspoon black pepper
  7. Check 3 medium yellow
 squash, sliced lengthwise
 into ½-in.-thick planks
  8. Check 3 medium zucchini, 
 sliced lengthwise into 
½-in.-thick planks
  9. Check ¼ cup chopped, roasted
 salted peanuts
  10. Check 2 tablespoons fresh cilantro leaves
  11. Check Lime wedges, for serving

Directions

  1. Toss together cabbage, lime juice, and salt in a large bowl.
 Set aside.
  2. Heat a grill pan over medium-
high. Whisk miso, mayonnaise, pepper, and 1 tablespoon water in a small bowl. Brush both sides of squash and zucchini with ¼ cup of the miso mixture; reserve remaining mixture. Working in batches, grill squash and zucchini, turning once, until tender and lightly charred,
 about 3 minutes per side. Transfer
 to a platter and cover to keep warm.
  3. Whisk 1 tablespoon water into reserved miso mixture. Top squash and zucchini with cabbage, peanuts, and cilantro. Drizzle with miso
 dressing and serve with lime wedges.