Seared Steak Salad with Edamame & Cilantro
Sesame Tamari Vinaigrette (makes 3/4 cup)
Seared Steak Salad
To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.Advertisement
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.
3 vegetable, 4 lean meat