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20 minute dinner recipes

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Seared Steak Salad with Edamame & Cilantro


From EatingWell:  March/April 2007, 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. Use the leftover dressing for any salad later in the week.

2 servings, 3 cups each | Active Time: 30 minutes | Total Time: 35 minutes


Sesame Tamari Vinaigrette (makes 3/4 cup)

Seared Steak Salad


  1. To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
  2. To prepare the salad: 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 5 minutes before slicing.
  3. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and 1/4 cup Sesame Tamari Vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. (Refrigerate leftover vinaigrette.)


Per serving : 331 Calories; 9 g Fat; 2 g Sat; 3 g Mono; 91 mg Cholesterol; 19 g Carbohydrates; 43 g Protein; 7 g Fiber; 583 mg Sodium; 956 mg Potassium

1 Carbohydrate Serving

Exchanges: 3 vegetable, 4 lean meat

Tips & Notes