Ginger Beef Salad with Miso Vinaigrette

Ingredients

• 6 cups torn bibb lettuce ( 3 small heads)
• 1 tablespoon canola oil 
• 0.5 teaspoon chile paste with garlic
• 2 tablespoons cilantro leaves chopped
• 0.5  cucumber english halved lengthwise sliced
• 1 pound flank steak trimmed
• 2 tablespoons ginger fresh minced peeled
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves minced
• 0.3 cup onion red thinly sliced
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 2 tablespoons water 
• 2 tablespoons miso white (soybean paste)
• 0.8 cup bell pepper yellow thinly sliced

Equipment

• bowl
• whisk
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Sprinkle steak evenly with ginger, salt, and garlic.
3. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.
4. Let stand 5 minutes.
5. Cut steak diagonally across grain into thin slices.
6. Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
7. Combine lettuce and remaining ingredients in a large bowl.
8. Drizzle half of miso mixture over lettuce mixture; toss to coat.
9. Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.
10. Heat 1/4 cup sugar, 1/4 cup torn mint, and 1/4 cup water until sugar melts. Strain; cool. Stir in 4 cups halved strawberries.