Monday, June 7, 2010

Hot and Heavy

It has recently gotten hot and humid in Brooklyn. Summers in New York are generally miserable (for me), but the thick, super hot days usually don't roll around until at least the end of June. So far this year we have already hit 90, and most days have been in the mid 80s with the humidity hovering around (or over) 70%. All of this makes me lazy, and while at the very least I have to show up at work and school, a lot of cooking has been falling by the wayside. DP and I have been eating out a lot--which hasn't been good for our wallets or waistlines. I need to re-fill my coffers with light, easy recipes that aren't much work when it's too hot to move.

This salad fits the bill: it's a salad, nearly always light; it has some of my favorite ingredients (avocado, miso, and cilantro); and a final treat--steak. Oh, and it comes together in about 40 minutes. I made this a couple of weeks ago when the hot weather started, and it was great. Of course today, after a long, hot weekend of traipsing all over the city (damned if I'm going to let the heat spoil my fun!) and buying presents for a very special someone, we went right back to going out to dinner. Ah, well...

Photo courtesy of DP

Beef and Red Pepper Salad with White Miso Dressing
from Bon Appetit

3 Tablespoons + 2 teaspoons vegetable oil
3 Tablespoons unseasoned rice vinegar
2 Tablespoons white miso
2 Tablespoons chopped, peeled ginger
1 garlic clove, peeled
1 1 1/4 lb flank steak (pretty sure I used hanger steak, which was just fine)
1 5-ounce container mixed baby greens (or salad greens of your choice--especially local!)
2 cups thinly sliced cucumber (unpeeled if Japanese/English hothouse, peeled otherwise)
1 lg red bell pepper, cut into strips
1 cup chopped cilantro
1 cup thinly sliced red onions
1 avocado, peeled, pitted and cut up

For the dressing:
Place 3 tablespoons oil, rice vinegar, miso, ginger and garlic in blender or food processor, pulse/blend until smooth. Set aside 2 tablespoons for the beef, reserve the rest.

Heat remaining 2 teaspoons oil in a large skillet over medium heat. Salt and pepper steak, brush one side with reserved dressing, and place dressing side down into the skillet. Brown on both sides, 3-4 minutes per side. Brush steak with some of the remaining dressing toward the end of cooking. When done, transfer to a cutting board and let sit for 10 minutes. Brush with remaining dressing. Slice thinly.

Place all greens in a bowl, toss with reserved dressing.* Divide evenly among 4 plates, topping with beef and avocado.

*There is only 2 of us, so I always only dress half the greens--otherwise they get soggy.


  1. That salad looks and sounds yummy!

    Love Dad

    p.s. Who is DP?

  2. Thanks dad!
    DP is Marianne--I introduce her in an earlier post.