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Seared Steak Salad with Edamame & Cilantro

Seared Steak Salad with Edamame & Cilantro

Nutrition Facts
  • cal. (kcal) 328
Seared Steak Salad with Edamame & Cilantro
  • Makes: 24 servings
  • Prep: 25 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 19

Ingredients

  • 8 ounces top round steak, 3/4 inch thick, trimmed of fat
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups mixed Asian greens, or mesclun greens
  • 1 cup snow peas, sliced
  • 1 cup red bell pepper, sliced
  • 1/2 cup shredded red cabbage
  • 1/2 cup cilantro leaves, chopped
  • 1/3 cup shelled edamame, thawed
  • 1/4 cup Sesame Tamari Vinaigrette

Directions

  1. 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.
  2. 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. Chicken Variation: Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation: Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
  3. Tip: MAKE AHEAD TIP: Prepare through Step 1; refrigerate for up to 1 day.

Sesame Tamari Vinaigrette

Ingredients

  • 1/4 cup orange juice
  • 1/4 cup rice vinegar
  • 2 tablespoons reduced-sodium tamari, or reduced-sodium soy sauce
  • toasted sesame oil
  • honey
  • fresh ginger, finely grated

Directions

  1. Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate

Nutrition Information

Servings Per Recipe: 24
PER SERVING: 328 cal., 9 g total fat (2 g sat. fat), 68 mg chol., 679 mg sodium, 19 g carb. (7 g fiber), 42 g pro.

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