The EatingWell Diet (2007)
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.
2 servings, 3 cups each
Active Time: 25 minutes |
Total Time: 30 minutes
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 (recipe follows)
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.
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).
Per serving :
9 g Fat;
2 g Sat;
3 g Mono;
68 mg Cholesterol;
19 g Carbohydrates;
42 g Protein;
7 g Fiber;
679 mg Sodium;
949 mg Potassium
1 Carbohydrate Serving
Exchanges: 3 vegetable, 4 lean meat
Tips & Notes
Make Ahead Tip: Prepare through Step 1; refrigerate for up to 1 day.