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.