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.

EatingWell Test Kitchen


Sesame Tamari Vinaigrette (makes 3/4 cup)
Seared Steak Salad


Instructions Checklist
  • To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.

  • 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.

  • 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.)


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

310 calories; 7.5 g total fat; 1.8 g saturated fat; 100 mg cholesterol; 621 mg sodium. 1155 mg potassium; 18.7 g carbohydrates; 6.7 g fiber; 9 g sugar; 40.9 g protein; 6013 IU vitamin a iu; 146 mg vitamin c; 186 mcg folate; 131 mg calcium; 7 mg iron; 68 mg magnesium; 3 g added sugar;

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Rating: 5 stars
This is a great salad recipe! I substituted shredded carrots for cabbage (just a personal preference). I might marinate the steak next time to give the meat a little more flavor. Read More