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Seared Steak Salad with Edamame & Cilantro

From: EatingWell

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.

Servings: 2 servings, 3 cups each
Prep: 25 mins
Total: 30 mins
Rated : 
 by 1 person
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
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).
MAKE AHEAD TIP: Prepare through Step 1; refrigerate for up to 1 day.
Nutrition Facts
Calories 328, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 68 mg, Sodium 679 mg, Carbohydrate 19 g, Fiber 7 g, Protein 42 g, Potassium 949 mg. Daily Values: Vitamin A 120%, Vitamin C 320%, Iron 35%. Exchanges: Vegetable 3,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet

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