Recipe Image

Seared Steak Salad with Edamame & Cilantro

  • 30 m
  • 35 m
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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019