Fresh's Anna Olson rustles up this beef salad recipe designed for weekend brunch.
For beef mix soy, vinegar, sugar, ginger, garlic and chili flakes (if using) together in a baking dish. Place steak into marinade, turning once, wrap in plastic and chill for a minimum of 2 to a maximum of 6 hours, turning occasionally.
Remove steak from marinade to a plate and pour marinade into a pot and simmer for 5 minutes. Preheat a grill on medium high and grill steak for about 6 minutes, rotating 90° after 3 minutes. Turn steak over and cook for another 6 minutes, rotating once, for rare to medium rare, and baste steak with sauce. Let steak rest for 8 minutes before slicing thinly.
For miso dressing. Whisk all ingredients together and chill until ready to serve.
For salad, simmer adzuki beans in unsalted water until tender, about 25 minutes, then drain and rinse to cool. Combine all salad ingredients in a large bowl and toss with miso dressing. Arrange salad on a large platter (or on individual plates) and arrange slices of sirloin steak overtop.
* Miso paste and adzuki beans can be purchased at bulk stores, health food stores or Asian food stores.
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