Seared Steak Salad with Edamame & Cilantro

March/April 2007, The EatingWell Diet (2007)

Your rating: None Average: 4.4 (15 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. Use the leftover dressing for any salad later in the week.

"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

Makes: 2 servings, 3 cups each

Serving Size: 3 cups

Active Time:

Total Time:


Sesame Tamari Vinaigrette (makes 3/4 cup)

  • 1/4 cup orange juice
  • 1/4 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, 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 sliced snow peas
  • 1 cup sliced red bell pepper
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped cilantro leaves
  • 1/3 cup thawed shelled edamame
  • 1/4 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 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 & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.


Per serving: 331 calories; 9 g fat (2 g sat, 3 g mono); 91 mg cholesterol; 19 g carbohydrates; 3 g added sugars; 9 g total sugars; 43 g protein; 7 g fiber; 583 mg sodium; 956 mg potassium.

Nutrition Bonus: Vitamin C (243% daily value), Vitamin A (120% dv), Folate (48% dv), Zinc (46% dv), Iron (35% dv), Vitamin B12 (31% dv), Potassium (27% dv).

Carbohydrate Servings: 1

Exchanges: 3 vegetable, 4 lean meat

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