Grilled Steak and Mesclum Salad with Miso Dressing

Dressing:
1 tbsp. rice wine vinegar
1 tbsp. soy sauce
2 tsp. canola oil
2 tsp. miso (soybean paste)
1/2 tsp. sugar
1/2 tsp. sesame oil

Salad:
2½ tbsp. chopped green onions
2 tsp. soy sauce
2 tsp. rice wine vinegar
1/2 tsp. sugar
2 tsp. minced garlic cloves
1 lb. skirt steak
8 cups gourmet salad greens
2 tomatoes, each cut into 8 wedges
1/2 medium English cucumber, thinly sliced
2 tsp. sesame seeds, toasted

To prepare dressing, combine first 6 ingredients in a bowl, stirring well with
a whisk until smooth. Set aside.

To prepare steak, combine onions, 2 tbsp. soy sauce, 2 tsp. vinegar, sugar, and
minced garlic in a large zip-top plastic bag. Add steak to bag; seal.
Marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove steak from bag. Place steak on grill rack coated with cooking spray;
cook 5 minutes on each side or until desired degree of doneness. Let stand
5 minutes. Cut steak diagonally across grain into thin slices. Place steak
in a medium bowl. Drizzle with half of dressing; toss well.

Place salad greens in a large bowl. Drizzle with remaining dressing; toss well.
Place about 1 cup salad mixture on each of 4 plates. Top each serving
with steak, tomato wedges, and cucumber slices. Sprinkle each
serving with sesame seeds.

4 servings