Seared Steak Salad With Edamame & Cilantro (With Variations)

Submitted 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)."

 

• Ready In: 25mins
• Ingredients: 16
• Yields: 2 3-cup servings
• Serves: 2

ingredients

• 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 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

directions

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).
9. SESAME TAMARI VINAIGRETTE DIRECTIONS:.
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.

Reviews

[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

 

[CHEF GRPA]

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.

 

[LucyS-D]

I love salad and I love steak. What's not to love about this recipe? Made for the Variety Event, 2013.