Steak salad with Asian miso dressing

Ingredients:

• 0.5 cup spelt
• 3 cloves of garlic (2 large, 1 small)
• 1 flank steak weighing 450 g, 2-2.5 cm thick.
• 5 tablespoons extra-virgin olive oil
• 1 large bunch green onions, cut into 5cm pieces.
• 3 tbsp. l. rice vinegar
• 2 tbsp miso
• 4 teaspoons of honey
• 1 package (150 g) of mixed small salad greens
• Half a large seedless cucumber, halved lengthwise and cut into thin half-moon slices
• 1 cup cherry tomatoes, halved

Preparation:

1. In a medium saucepan, bring water to a boil and season with salt. Add the spelt and 2 large cloves of garlic. Reduce heat and simmer, stirring occasionally, until the spelt is tender, about 15 minutes. Drain, return to the saucepan, and crush the garlic. Let cool.
2. Meanwhile, pound the steak between 2 sheets of parchment paper and season with salt and pepper. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well-browned, 8-10 minutes for medium-rare. Transfer to a cutting board and set aside.
3. Meanwhile, add the green onions to the skillet. Cook, stirring, until softened and lightly charred, 2-4 minutes.
4. Prepare the dressing:
   
   In a small bowl, combine the vinegar, miso, honey, and remaining 3 tablespoons of olive oil. Finely grate a small clove of garlic into the bowl and toss; season with salt and pepper to taste. In a large bowl, combine the herbs, cucumber, tomatoes, and spelt; season with salt and pepper to taste. Add 3-4 tablespoons of the dressing and toss to coat.
5. Divide the salad among plates. Slice the steak and add it to the plates along with the green onions. Drizzle with the remaining dressing.