Ginger Miso Steak with Brussels Sprout Slaw | Cravings & Crumbs

I don’t know about you guys, but I am fall flavor-ed out.  Sure, the sage, apple cider, cinnamon, and multiple batches of pumpkin bread were fun at first.  But after a while the flavors become monotonous, one dish blending into another on the Thanksgiving plate.  What I really wanted after that big feast was 1) beef, because after three days of Thanksgiving leftovers I don’t want another bite of poultry, and 2) something relatively healthy and preferably packed with veggies that haven’t seen any butter or cream.  Enter, this ginger miso skirt steak with a brussels sprout slaw.

Ginger Miso Steak with Brussels Sprout Slaw | Cravings & Crumbs

The steak is literally packed with flavor!  We start with miso and soy sauce for umami.  Red miso is more intense than yellow or white miso – we need the miso to be intense enough to stand up to the steak and the rest of our seasonings.  Then we grate a bunch of fresh ginger and garlic with some toasted sesame oil to pump up the flavor even more.  Lastly we add a big squirt of sriracha for some heat and a little honey for sweetness.

Ginger Miso Steak with Brussels Sprout Slaw | Cravings & Crumbs

The slaw is crunchy and fresh and a perfect complement to the steak.  If you’ve never had shredded Brussels sprouts, you’re missing out.  They have all the good qualities that cabbage has, but they have a lower water content which means that they won’t release a lot of water and dilute your dressing and they’ll stay crunchy longer!  

Ginger Miso Steak with Brussels Sprout Slaw | Cravings & Crumbs

Pro tip: if you have any leftovers or you can’t go a meal without carbs they’re really delicious chopped up in a taco!

Ginger Miso Steak with Brussels Sprout Slaw
Serves 4
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Steak
  1. 1 lb skirt steak, cut into 4 portions
  2. ⅓ c. light soy sauce
  3. 2 ½ T. red miso paste
  4. 1 T. toasted sesame oil
  5. 1 T. honey
  6. 1 T. sriracha
  7. 3 T. water
  8. 1 T. fresh ginger, grated
  9. 5 cloves garlic, peeled and minced
  10. peanut or other neutral oil to cook
Slaw
  1. 1 lb brussels sprouts (4 c. shredded)
  2. 1 c. cherry tomatoes, halved
  3. 1 medium carrot, shaved into ribbons
  4. 1 avocado, diced
  5. 1 serrano pepper, thinly sliced
  6. ¼ medium red onion, thinly sliced
  7. ½ c. cilantro, chopped
  8. 2 T. light soy sauce
  9. 2 T. rice wine vinegar
  10. 2 t. lime juice
  11. 1 t. honey
  12. 1 t. fresh ginger, minced
Instructions
  1. Mix all ingredients for the marinade in a small bowl or measuring cup. Add marinade and steak to a zip-top bag and allow to marinate for at least 30 minutes or up to overnight.
  2. In a large bowl add the shredded brussels sprouts, tomatoes, carrot, avocado, pepper, onion, and cilantro and toss to combine.
  3. In a small bowl combine the ingredients for the slaw dressing.
  4. Remove steak from marinade and pat mostly dry with paper towels.
  5. Heat a grill pan (or a real grill!) over high heat. Add 1-2 T oil to pan and add steak pieces in a single layer. Allow to sear without moving for 3-5 minutes per side for medium rare to medium.
  6. Remove to a plate and allow to rest for 5-10 mins.
  7. While steak is resting toss the slaw with the vinaigrette.
  8. Slice steak thinly against the grain and serve with slaw.
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