Seared Steak Salad with Edamame & Cilantro
Look for prewashed packages of Asian-style salad mixes at your supermarket—their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket. Use the leftover dressing for any salad later in the week.
2 servings, 3 cups each
Sesame Tamari Vinaigrette (makes 3/4 cup)
- 1/4cup orange juice
- 1/4cup rice vinegar
- 2tablespoons reduced-sodium tamari or reduced-sodium soy sauce
- 1tablespoon toasted sesame oil
- 1tablespoon honey
- 1teaspoon finely grated fresh ginger
Seared Steak Salad
- 8ounces top round steak, 3/4 inch thick, trimmed
- 1/2teaspoon kosher salt
- 1/2teaspoon freshly ground pepper
- 4cups mixed Asian greens or mesclun greens
- 1cup sliced snow peas
- 1cup sliced red bell pepper
- 1/2cup shredded red cabbage
- 1/2cup chopped cilantro leaves
- 1/3cup thawed shelled edamame
- 1/4cup Sesame Tamari Vinaigrette
- To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
- To prepare the salad: Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and 1/4 cup Sesame Tamari Vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. (Refrigerate leftover vinaigrette.)
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Cover and refrigerate the dressing (Step 1) for up to 3 days.
Per serving (recipe makes 2 servings, 3 cups each)
|Mono Saturated Fat||3g|