Ginger Beef Salad With Miso Vinaigrette

• 1 (1-pound) flank steak, trimmed
• 2 tablespoons minced peeled fresh ginger
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• Cooking spray
• 2 tablespoons chopped cilantro
• 2 tablespoons white miso (soybean paste)
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon chile paste with garlic
• 6 cups torn Bibb lettuce (about 3 small heads)
• 3/4 cup thinly sliced yellow bell pepper
• 1/4 cup thinly sliced red onion
• 1/2 English cucumber, halved lengthwise and sliced

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

flank steak, fresh ginger, salt, garlic, cooking spray, cilantro, white miso, water, rice vinegar, canola oil, fresh ginger, chile paste, bibb lettuce, yellow bell pepper, red onion, cucumber

Taken from www.myrecipes.com/recipe/ginger-beef-salad-with-miso-vinaigrette (may not work)