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Chargrilled Beef, Mushroom & Asparagus Salad With Miso Dressing

Chargrilled Beef, Mushroom & Asparagus Salad With Miso Dressing
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4

12 Ingredients

Number of servings
4
  • 1 oakleaf lettuce (torn)
  • 8 flat mushrooms
  • 1 bunch asparagus (halved)
  • 1tablespoons rice wine vinegar
  • 2teaspoons pure honey
  • 1tablespoons light olive oil
  • 2teaspoons white miso paste
  • 1tablespoons reduced-salt soy sauce
  • 1/4 cup sesame seeds (toasted)
  • 200grams podded frozen edamame (thawed)
  • 250grams beef eye fillet steak
  • 1 1/2tablespoons olive oil

Nutrition per serving

1720 Kilojoules or 410 Calories
20% of daily energy intake*
Protein
30.0grams
Fat
24.2grams
Carbs
12.3grams
Sugars
6.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Heat a chargrill pan or barbecue grill over high heat. Brush steak with 2 tsp oil and season. Drizzle 1 tbs oil over mushrooms and season. Grill beef for 4 minutes on each side for medium, and mushrooms for 3 minutes on each side. Transfer steak and mushrooms to a plate to rest, loosely covered with foil, for 5 minutes.

Step 2 of 5

Meanwhile, to make the miso dressing, whisk all the ingredients together in a small bowl with a fork to combine.

Step 3 of 5

Toss asparagus in remaining oil and grill in the same pan for 1-2 minutes, turning, or until tender and crisp, and light grill marks appear.

Step 4 of 5

Place sesame seeds on a small plate. Thickly slice mushrooms and press one side into seeds to coat. Thinly slice beef.

Step 5 of 5

On a large serving platter, combine lettuce, edamame, asparagus and beef. Top with mushrooms and drizzle over dressing to serve.

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