Ginger Miso Skirt Steak with Brussels Sprout Slaw

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
Write a review
Print
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.
Cravings & Crumbs http://www.cravingsandcrumbs.com/
If you like it, share the love:

Sausage Sandwiches with Chimichurri, Caramelized Onions, and Radicchio

Sausage Sandwiches with Chimichurri, Caramelized Onions, and Radicchio

Since as you may know, *ahem* I love to cook, it shouldn’t come as any surprise that I can easily whip up a full dinner on a weeknight for myself and whoever I’m with.  And when I say dinner I mean a main course, vegetable, and starch side because to me, making a pasta dish for dinner is like taking a break.  But sometimes it’s good to take it easy, especially when that comes in the form of sausage sandwiches with chimichurri, caramelized onions, and shredded radicchio.  Originally I was going for an Argentinian choripan vibe here, but I don’t think they’d appreciate me putting caramelized onions and radicchio on there so we’ll just call them sausage sandwiches. Read More

If you like it, share the love:

Ribeye Lettuce Wraps with Salsa Criolla

Ribeye Lettuce Wraps | Cravings & Crumbs

With all the summer fun I’ve been having this year I’ve missed a few more weeks of posting here than I’d like.  After two years of saving up my vacation days, I told myself to say yes to any opportunities that came my way and to follow through on promises to visit friends that I’ve been putting off for years.  A partially off-the-grid trip to the mountains in Lassen County, followed by a girls getaway weekend to Pismo Beach has left me feeling relaxed and fulfilled in life, but definitely left this blog by the wayside.  So, before I jet off to New York to visit one of my oldest friends tomorrow I leave you with these grilled ribeye lettuce wraps with salsa criolla. Read More

If you like it, share the love:

Grilled Zucchini Crostini

Grilled Zucchini Crostini | Cravings & Crumbs

Summer is here and with it comes a bounty of produce.  Although my zucchini plant is just at the blossoming stage now, I know that one day i’ll blink my eyes and suddenly i’ll have more squash than I know what to do with.  So, before we get to that desperate stage when we have zucchini coming out our ears, I present to you this simple and delicious grilled zucchini crostini. Read More

If you like it, share the love:

BBQ Chicken Salad with Creamy Poblano Dressing

BBQ Chicken Salad with Creamy Poblano Dressing

I have a thing for summer food.  What do I mean by “a thing”?  Well soups, stews, and roasts are great, but what I really want year round is to be able to eat something light, flavorful, and that hopefully was grilled outside.  This summer salad hits all the marks. Read More

If you like it, share the love:

Sambal Chicken Skewers

Sambal Chicken Skewers | Cravings & Crumbs

These sambal chicken skewers are somewhat of a triple threat – spicy, sweet, and satisfying.  Yeah, I know I’m corny, but it’s true!  These skewers were originally published in Bon Appétit in 2013 and they’ve become a favorite of tons of people for good reason!  The marinade is salty, spicy, sweet, and complex, and better yet it takes less than 10 minutes to put together.  That’s what I love about cooking asian cuisines – many of them rely on condiments that are often fermented or a mix of many different ingredients so that you can get deep, layered flavors with nearly instant gratification. Read More

If you like it, share the love: