Cooking With Team USA | Steak Salad with Ginger Dressing


Ingredients
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
Directions For Dressing: 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. For Salad: 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.