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Seared Steak Salad with Edamame and Cilantro

Seared Steak Salad with Edamame and Cilantro

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Food Category:  Meat
Servings 1 Serving
Cal 286 kcal
Protein 31 g
Carbs 17 g
Fat 10 g
Added Sugar 8 g

No. of Servings

Ingredients 

  • 4 oz top round steak (3/4 inch thick, trimmed of fat)
  • â…› tsp kosher salt
  • â…› 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)
  • 3 tsp dressing (such as Sesame Tamari Vinaigrette (recipe below))

Tamari Vinaigrette

  • 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 

  • 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 all dressing ingredients in a bowl and stir.
  • Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame, and dressing in a large bowl. Toss to coat.
  • Top steak with salad.

Notes

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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