Seared Steak Salad with Edamame and Cilantro

Ingredients

• 4 oz top round steak (3/4 inch thick, trimmed of fat)
• ⅛ tsp kosher salt
• ⅛ tsp pepper (freshly ground)
• 1 cup salad greens (can use Asian mix)
• ¼ cup snow peas (sliced)
• ¼ cup red bell pepper (sliced)
• 2 tbsp red cabbage (shredded)
• 2 tbsp cilantro (fresh, chopped)
• 4 tsp edamame (thawed, shelled)
• 1 tbsp dressing (such as Sesame Tamari Vinaigrette (recipe below))
• 3 tsp orange juice
• 3 tsp rice vinegar
• 1 ½ tsp soy sauce (reduced-sodium or liquid amino acids)
• 1 tsp toasted sesame oil
• 1 tsp ginger (fresh, finely grated)

Instructions

1. Sprinkle steak with salt and pepper.
2. Coat small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare.
3. Let rest for at least 5 minutes before slicing.
4. Combine all dressing ingredients in a bowl and stir.
5. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame, and dressing in a large bowl. Toss to coat.
6. Top steak with salad.

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