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Seared Steak Salad with Edamame & Cilantro
EatingWell Test 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.”
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
1To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
2To 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.
3Combine 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.