Name: Warm Rare Beef Salad with Miso Mustard and Spring Vegetables
Yield: 6
Ingredients: 1 thick strip steak -; 1 1/4 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 3 small carrots -; 3 small leeks -; 1/2 c. mayonnaise -; 2 tbsp. white miso -; 1 1/2 tbsp. lemon juice -; 1 1/2 tsp. dry mustard -; 1/4 tsp. sugar -; tsp. cayenne pepper -; 2 c. sugar snap peas -; 1 bunch radishes -; 3 tbsp. canola oil -; 9 c. small, tender greens -

Warm Rare Beef Salad with Miso Mustard and Spring Vegetables

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Ingredients for - Warm Rare Beef Salad with Miso Mustard and Spring Vegetables

1. 1 thick strip steak -

2. 1 1/4 tsp. kosher salt -

3. 1/4 tsp. Freshly ground black pepper -

4. 3 small carrots -

5. 3 small leeks -

6. 1/2 c. mayonnaise -

7. 2 tbsp. white miso -

8. 1 1/2 tbsp. lemon juice -

9. 1 1/2 tsp. dry mustard -

10. 1/4 tsp. sugar -

11. tsp. cayenne pepper -

12. 2 c. sugar snap peas -

13. 1 bunch radishes -

14. 3 tbsp. canola oil -

15. 9 c. small, tender greens -

How to cook deliciously - Warm Rare Beef Salad with Miso Mustard and Spring Vegetables

1. Stage

Note: Feel free to substitute any root vegetables for the carrots and radishes.

2. Stage

Season steak all over with 1/2 teaspoon salt and pepper; cover loosely and set aside at room temperature for 1 hour.

3. Stage

Meanwhile, bring a large pot of salted water to a boil. Add carrots and leeks, cook for 1 minute, drain well, and transfer to a large plate; set aside. In a medium bowl, combine mayonnaise, miso, 1/2 teaspoon lemon juice, mustard, sugar, and cayenne pepper; set aside. In a medium bowl, toss sugar snap peas and radishes with 1/2 teaspoon salt; set aside.

4. Stage

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak and cook, flipping halfway and being sure to brown the sides, until rare to medium-rare, 8 to 10 minutes. Transfer to a plate, let rest for 5 minutes, and then thinly slice against the grain.

5. Stage

In a large bowl, whisk together remaining 2 tablespoon oil, 1 tablespoon plus 1 teaspoon lemon juice and 1/4 teaspoon salt, then add greens and toss well. Drain radishes and sugar snap peas of any accumulated water. Divide miso mustard among 6 plates. Top with beef, carrots, leeks, sugar snap peas, radishes, and greens and serve.