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
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.)

Tips

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;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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