Ingredients
1 thick strip steak
1 1/4 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
3 small carrots
3 small leeks
1/2 c. mayonnaise
2 tbsp. white miso
1 1/2 tbsp. lemon juice
1 1/2 tsp. dry mustard
1/4 tsp. sugar
tsp. cayenne pepper
2 c. sugar snap peas
1 bunch radishes
3 tbsp. canola oil
9 c. small, tender greens
Preparation
Step 1Note: Feel free to substitute any root vegetables for the carrots and radishes.Step 2Season steak all over with 1/2 teaspoon salt and pepper; cover loosely and set aside at room temperature for 1 hour.Step 3Meanwhile, bring a large pot of salted water to a boil. Add carrots and leeks, cook for 1 minute, drain well, and transfer to a large plate; set aside. In a medium bowl, combine mayonnaise, miso, 1/2 teaspoon lemon juice, mustard, sugar, and cayenne pepper; set aside. In a medium bowl, toss sugar snap peas and radishes with 1/2 teaspoon salt; set aside.Step 4Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak and cook, flipping halfway and being sure to brown the sides, until rare to medium-rare, 8 to 10 minutes. Transfer to a plate, let rest for 5 minutes, and then thinly slice against the grain.Step 5In a large bowl, whisk together remaining 2 tablespoon oil, 1 tablespoon plus 1 teaspoon lemon juice and 1/4 teaspoon salt, then add greens and toss well. Drain radishes and sugar snap peas of any accumulated water. Divide miso mustard among 6 plates. Top with beef, carrots, leeks, sugar snap peas, radishes, and greens and serve.
