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.
top round steak, 3/4 inch thick, trimmed of fat
freshly ground pepper
mixed Asian greens, or mesclun greens
red bell pepper, sliced
shredded red cabbage
cilantro leaves, chopped
shelled edamame, thawed
Sesame Tamari Vinaigrette
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.
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.
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