Seared Steak Salad with Edamame & Cilantro

Seared Steak Salad with Edamame & Cilantro

1 Review
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • Sesame Tamari Vinaigrette (makes ¾ cup)
  • ¼ cup orange juice
  • ¼ cup rice vinegar
  • 2 tablespoons reduced-sodium tamari or reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon finely grated fresh ginger
  • Seared Steak Salad
  • 8 ounces top round steak, ¾ inch thick, trimmed of fat
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 cups mixed Asian greens, or mesclun greens
  • 1 cup sliced snow peas
  • 1 cup sliced red bell pepper
  • ½ cup shredded red cabbage
  • ½ cup chopped cilantro leaves
  • ⅓ cup thawed shelled edamame
  • ¼ cup Sesame Tamari Vinaigrette


  • Active

  • Ready In

  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 ¼ 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 information

  • Serving size: 3 cups
  • Per serving: 310 calories; 7 g fat(2 g sat); 7 g fiber; 19 g carbohydrates; 41 g protein; 186 mcg folate; 100 mg cholesterol; 9 g sugars; 3 g added sugars; 6,013 IU vitamin A; 146 mg vitamin C; 131 mg calcium; 7 mg iron; 621 mg sodium; 1,155 mg potassium
  • Nutrition Bonus: Vitamin C (243% daily value), Vitamin A (120% dv), Folate (46% dv), Iron (39% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 4 lean meat

Reviews 1

April 07, 2010
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By: EatingWell User
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.
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