Seared Steak Salad with Edamame and Cilantro

Ingredients:

• 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.

Directions:

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. Combine 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.