Seared Steak Salad With Edamame & Cilantro (With Variations)

READY IN: 25mins
Recipe by kitty.rock

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).

Top Review by Linky

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

Ingredients Nutrition


  1. Sprinkle steak with salt and pepper.
  2. 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.
  3. Let rest for (at least 5) minutes before slicing.
  4. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates.
  5. Top with the steak.
  6. NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.
  7. NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
  8. DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
  10. Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

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