Ingredients
- 2¼ teaspoons white miso paste
- 1 tablespoon hot water
- 1½ teaspoons honey
- ¾ teaspoon reduced-sodium soy sauce
- ¼ teaspoon sriracha
- ¼ teaspoon fresh ginger minced
- 8 ounces top sirloin steak
- 1 store-bought Thai salad kit
- ½ mango cubed
- ½ large avocado cubed
Instructions
- In a medium bowl, mix together all the ingredients up to the steak. Add the steak and coat well with the marinade. Cover and refrigerate at least 1 hour, or overnight.
- Preheat your grill to high heat. Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for 4-5 minutes on one side, until charred. Flip and cook to your desired doneness. Remove the steak from the grill and transfer to a plate. Cover with foil and let it rest for at least 5 minutes.
- While the steak rests, mix together the Thai salad kit according to the package instructions.
- Slice the steak against the grain.
- Divide the salad and steak between two plates. Slice the avocado and mango, then divide between the two salads. Serve immediately.