Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Seared Steak Salad with Edamame & Cilantro

:  March/April 2007, The EatingWell Diet (2007)

Your rating: None Average: 4.4 (12 votes)

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.


READER'S COMMENT:
"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. "
Seared Steak Salad with Edamame & Cilantro Recipe

Makes: 2 servings, 3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 8 ounces top round steak, 3/4 inch thick, trimmed of fat
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups mixed Asian greens, or mesclun greens
  • 1 cup snow peas, sliced
  • 1 cup red bell pepper, sliced
  • 1/2 cup shredded red cabbage
  • 1/2 cup cilantro leaves, chopped
  • 1/3 cup shelled edamame, thawed
  • 1/4 cup Sesame Tamari Vinaigrette (recipe follows)

This recipe calls for:

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. 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 (at least 5) minutes before slicing.
  2. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1; refrigerate for up to 1 day.

Nutrition

Per serving: 328 calories; 9 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 19 g carbohydrates; 42 g protein; 7 g fiber; 679 mg sodium; 949 mg potassium.

Nutrition Bonus: Vitamin C (320% daily value), Vitamin A (120% dv), Zinc (46% dv), Folate (43% dv), Iron (35% dv).

Carbohydrate Servings: 1

Exchanges: 3 vegetable, 4 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Cooking for 2
Make ahead instructions
Quick (total 30 min. or less)
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Type of Dish
Main dish, combination meal
Main dish, meat
Salad, main dish
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
2
Ethnic/Regional
Asian
Main Ingredient
Beef
Vegetarian, soy
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diet (2007)
March/April 2007
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner