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.
Prep Time:
25 mins
Total Time:
30 mins
Servings:
2 servings, 3 cups each
Ingredients
-
8 ounces top round steak, 3/4 inch thick, trimmed of fat
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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4 cups mixed Asian greens, or mesclun greens
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1 cup snow peas, sliced
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1 cup red bell pepper, sliced
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1/2 cup shredded red cabbage
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1/2 cup cilantro leaves, chopped
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1/3 cup shelled edamame, thawed
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1/4 cup Sesame Tamari Vinaigrette
Directions
1.
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 (at least 5) minutes before slicing.
2.
Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. Chicken Variation: Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation: Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
Tip:
MAKE AHEAD TIP: Prepare through Step 1; refrigerate for up to 1 day.
Nutrition information
Calories 328, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 68 mg, Sodium 679 mg, Carbohydrate 19 g, Fiber 7 g, Protein 42 g, Potassium 949 mg. Daily Values: Vitamin A 120%, Vitamin C 320%, Iron 35%. Exchanges: Vegetable 3,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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