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Miso Steak with Green Beans and Baby Potatoes

Miso Steak with Green Beans and Baby Potatoes

Nutrition Facts
  • cal. (kcal) 360
Miso Steak with Green Beans and Baby Potatoes
  • Makes: 4 servings
  • Carb Grams Per Serving: 27


  • 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 or line with foil; 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 360 cal., 16 g total fat (4 g sat. fat), 404 mg sodium, 27 g carb. (5 g fiber), 26 g pro.