Flank Steak and Edamame With Wasabi Dressing

Found this recipe in a Cooking Light Magazine. My husband and daughter recently introduced me to california rolls with wasabi sauce and now I am addicted. This recipe sounds absolutely wonderful and I plan to make it very soon!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb  flank steak, trimmed
• 2  tablespoons low sodium soy sauce
• 2  teaspoons low sodium soy sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
•  cooking spray
• 2  teaspoons  sesame oil, dark
• 1  tablespoon ginger, bottled, ground fresh
• 2  teaspoons garlic, bottled, minced fresh
• 1 (10 ounce) package edamame, shelled and thawed
• 1⁄4 cup rice vinegar
• 2  teaspoons wasabi paste

Directions

1. Heat grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray and add steak to the pan. Cook for 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into 1/2 inch thick slices.
2. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; saute 1 minute, stirring occasionally. Add remaining 2 tablespoons soy sauce and edamame to pan; cook 2 minutes.
3. Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mixture on each of 4 plates. Top each serving with 3 ounces of steak; drizzle each with 1 tablespoons vinegar mixture.