<http://schema.org/recipeInstructions>
" Note: Feel free to substitute any root vegetables for the carrots and radishes. Season steak all over with 1/2 teaspoon salt and pepper; cover loosely and set aside at room temperature for 1 hour. Meanwhile, 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. Heat 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. In 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a15621/warm-beef-salad-miso-mustard-vegetables-recipe-opr0411/>