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.
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.
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!
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!
- 1 lb skirt steak, cut into 4 portions
- ⅓ c. light soy sauce
- 2 ½ T. red miso paste
- 1 T. toasted sesame oil
- 1 T. honey
- 1 T. sriracha
- 3 T. water
- 1 T. fresh ginger, grated
- 5 cloves garlic, peeled and minced
- peanut or other neutral oil to cook
- 1 lb brussels sprouts (4 c. shredded)
- 1 c. cherry tomatoes, halved
- 1 medium carrot, shaved into ribbons
- 1 avocado, diced
- 1 serrano pepper, thinly sliced
- ¼ medium red onion, thinly sliced
- ½ c. cilantro, chopped
- 2 T. light soy sauce
- 2 T. rice wine vinegar
- 2 t. lime juice
- 1 t. honey
- 1 t. fresh ginger, minced
- 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.
- In a large bowl add the shredded brussels sprouts, tomatoes, carrot, avocado, pepper, onion, and cilantro and toss to combine.
- In a small bowl combine the ingredients for the slaw dressing.
- Remove steak from marinade and pat mostly dry with paper towels.
- 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.
- Remove to a plate and allow to rest for 5-10 mins.
- While steak is resting toss the slaw with the vinaigrette.
- Slice steak thinly against the grain and serve with slaw.