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Seared Steak Salad with Edamame & Cilantro

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.

Servings

2 servings, 3 cups each

Prep Time

30 minutes

Total Time

35 minutes

Ingredients

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

Instructions

  1. To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
  2. 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.
  3. 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.)

Tips

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.

Nutrition Facts

Per serving (recipe makes 2 servings, 3 cups each)

Calories 331kcal
Carbohydrate Total 19g
Total Sugars 9g
Added Sugars 3g
Fiber 7g
Total Fat 9g
Saturated Fat 2g
Mono Saturated Fat 3g
Cholesterol 91mg
Sodium 583mg
Protein 43g
Potassium 956mg
Calcium 117mg
Chromium 3mcg
Folate 193mcg
Omega-6 1g
Vitamin B12 2mcg
Vitamin E 4mg
Zinc 7mg
Vitamin B3 8mg