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Miso Steak with Green Beans and Baby Potatoes

Miso Steak with Green Beans and Baby Potatoes
Makes: 4  servings


  • 1 pound  baby potatoes
  • 12 ounces  steam-in-the-bag green beans
  • nonstick cooking spray
  • 1 pound  skirt steak, trimmed and halved crosswise
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 tablespoon  white miso
  • 1 tablespoon  rice wine vinegar
  • 1 teaspoon  minced fresh ginger
  • 1 teaspoon  sugar
  • 1/2 teaspoon  toasted sesame oil
  • 2 tablespoons  vegetable oil
  • 1/3 cup  thinly sliced scallions
  • 1/2 teaspoon  sesame seeds, toasted (optional)


1. Pierce each potato a few times with a knife, place in a microwave-safe dish and loosely cover with plastic wrap. Microwave on high 5 to 6 minutes or until potatoes are fork-tender. Microwave green beans according to package directions.

2. Heat a grill pan over medium-high heat. Coat with cooking spray; season steak with salt and pepper and cook 2 to 3 minutes a side or until desired degree of doneness. Transfer to a cutting board to rest.

3. While steak is cooking, combine miso, vinegar, ginger, sugar and sesame oil in a small bowl. Whisk in vegetable oil.

4. Cut potatoes in half, then cut steak into 1/4-inch slices. Divide potatoes, steak and beans among four plates; drizzle with dressing. Sprinkle scallions over steak and sesame seeds over potatoes, if desired.

From FitnessMagazine.com