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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.


Recipe Summary

35 mins


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


Instructions Checklist
  • To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.

  • 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.)


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

3 cups
310 calories; protein 40.9g; carbohydrates 18.7g; dietary fiber 6.7g; sugars 9.3g; fat 7.5g; saturated fat 1.8g; cholesterol 99.8mg; vitamin a iu 6013.2IU; vitamin c 145.7mg; folate 186.3mcg; calcium 131.1mg; iron 7.1mg; magnesium 67.9mg; potassium 1154.9mg; sodium 621.3mg; thiamin 0.3mg; added sugar 3g.

3 vegetable, 4 lean meat