Seared Steak Salad with Edamame and Cilantro


8 oz top round steak, 3/4 inch thick, trimmed of fat

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

4 cups mixed Asian greens or salad greens (look for pre-washed Asian-style salad miss at your supermarket)

1 cup sliced snow peas

1 cup sliced red bell pepper

1/2 cup shredded red cabbage

1/2 cup chopped fresh cilantro

1/3 cup thawed shelled edamame

1/4 cup dressing, such as Sesame Tamari Vinaigrette (recipe below)

Tamari Vinaigrette recipe:

1/4 cup orange juice

1/4 cup rice vinegar

2 tbs reduced sodium soy sauce, or liquid amino acids

1 tbs toasted sesame oil

1 tsp finely grated fresh ginger

Whisk all ingredients together.


Sprinkle steak with salt and pepper. Coat 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. 

ombine greens, snow peas, bell pepper, cabbage, cilantro, edamame, and dressing a large bowl. Toss to coat. Top with steak. 

Chicken variation: Sub 8 oz cooked chicken tenders for the steak. 

Shrimp Variation: Sub 8 oz cooked, peeled shrimp for the steak. 


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