Prep 15 mins
Cook 10 mins
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. The roasted-nut and citrus flavors of the easy dressing go well with Asian-style salads or meals; try drizzling it on grilled shrimp or chicken breast, too. From EatingWell magazine, March/April 2007, and The EatingWell Diet (2007).
- 8 ounces top round steaks, 3/4 inch thick, trimmed of fat
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 4 cups mixed asian greens or 4 cups mesclun
- 1 cup snow peas, sliced
- 1 cup red bell pepper, sliced
- 1⁄2 cup shredded red cabbage
- 1⁄2 cup cilantro leaf, chopped
- 1⁄3 cup shelled edamame, thawed
- 1⁄4 cup sesame tamari vinaigrette (recipe follows)
SESAME TAMARI VINAIGRETTE INGREDIENTS
- 1⁄4 cup orange juice
- 1⁄4 cup rice vinegar
- 2 tablespoons reduced sodium soy sauce or 2 tablespoons reduced sodium soy sauce or 2 tablespoons organic tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, finely grated
- 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.
- 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.
- NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.
- NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
- DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
- SESAME TAMARI VINAIGRETTE DIRECTIONS:.
- Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.
Nice combination of veggies and steak. DH grilled the steak rather searing in the pan. I'd use less cilantro next time (even though I love it usually) and add sliced mushrooms. I added some sliced sweet onion. Will make again for sure and try some of the variations. Thanks Flo! made for Variety is the Spice of Live 2013
I am a fan of good salads. I mean I it's possibly my favorite meal. People think I'm weird for that, but I mean they have everything I want in one bowl. But, I don't want just a plain salad with just lettuce. Wah, that's no good. I want a salad loaded with crap... and by crap, I mean lots of goodies and vegetables. And this salad delivers on that. This is a great salad recipe! I substituted shredded carrots for cabbage (just a personal preference). A packages of Asian-style salad mixes - their peppery, exotic character is great with this full-flavored steak and dressing. I might marinate the steak next time to give the meat a little more flavor, refrigerate for up to 1 day. Thank You!! so much for sharing yours recipes. Now it is in my cookbook. And will be use a lot this summer. I have made this for the 2013 Variety is the Spice of Life event.
I love salad and I love steak. What's not to love about this recipe? Made for the Variety Event, 2013.