Marinated Beef Salad with a Ginger Mustard Vinaigrette

Ingredients Serves 4

Miso Marinade
1 tablespoon red miso or hoisin sauce
2 tablespoons plus 1 ½ teaspoons sugar
¼ teaspoon grated fresh ginger
¼ teaspoon grated fresh garlic
1 tablespoon Asian toasted sesame oil
½ teaspoon soy sauce
1 tablespoon mirin
(1 x 12 oz steak fillet or sirloin) cut into 4 thin slices
Ginger Mustard Vinaigrette
1 ½ teaspoons peeled and chopped ginger
¼ teaspoon chopped garlic
¼ teaspoon rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 ½ teaspoons sesame oil
Pinch of fresh chilli
2 ½ teaspoons Dijon mustard or horseradish cream
Vegetable Salad
1 iceburg lettuce
¼ cucumber peeled and deseeded
1 carrot
2 tablespoons thinly sliced onion
French beans, steamed and blanched
2 plum tomatoes, peeled seeded and diced

Method

Miso Marinade

Which together al the ingredients in a medium bowl. Add the steak, cover and marinade for 1 hour in the refrigerator turning twice. Marinade for up to 24 hours.

Ginger Mustard Vinaigrette

Pureé all the ingredients in a blender for 1 minute, strain and set aside.

Vegetable Salad

Combine the cucumber, carrot, red onion, French beans and tomatoes, then set aside.

To Cook the Steak

Remove the steak slices from the marinade. Grill the steak for about 1 minute per side for medium rare cut the steak into strips about ¼ inch wide by 3 inches long. Add the steak to the salad and toss with the vinaigrette.

To Serve

Take two iceburg leaves and set them together on a starter plate then place the steak and vegetables on the leaves, sprinkle with fresh herbs and pour dressing around.