Steak Salad with Ginger Dressing


½ carrot, peeled and chopped
1 tablespoon chopped fresh ginger
2 scallions, sliced
1 clove garlic
1 tablespoon white miso paste
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
3 tablespoons canola oil
  1 teaspoon sesame oil
1 strip steak (about ¾ to 1 pound)
Salt and freshly ground black pepper to taste
6 cups mixed salad greens
1 cup sugar snap peas
½ cup shredded carrots
3 scallions, sliced
1 cup grape tomatoes, sliced in half


  • Place ½ carrot, 1 tablespoon chopped fresh ginger, 2 scallions, 1 clove of garlic, 1 tablespoon of white miso paste, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, 2 tablespoons of rice wine vinegar, 3 tablespoons of canola oil, and 1 teaspoon of sesame oil into a blender. Blend on medium speed until smooth. If the dressing is too thick, slowly add water while blending until it reaches a thick but pourable consistency. Set aside.

  • Preheat a grill or grill pan over medium-high heat.
  • Generously season both sides of the steak with salt and pepper. Grill for about 4 minutes per side for medium rare. Let rest for 10 minutes before slicing.
  • In a large bowl combine the mixed greens, snap peas, carrots, scallions, and tomatoes.
  • Add three-quarters of the ginger dressing to the salad and toss to coat. Divide the salad between 2 serving bowls. Top each with the sliced steak and drizzle with remaining dressing over top and serve.