Seared Steak Salad With Edamame & Cilantro (with Variations)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

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)
• 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

Recipe

• 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.