Seared Steak Salad with Edamame and Cilantro

-This was such a great meal! Jordan and I could compromise, steak and salad!!! Great flavors, you have to try the dressing it seriously made the dish!

Seared Steak Salad with Edamame and Cilantro

INGREDIENTS

• 8 ounces top round steak, 3/4 inch thick, trimmed of fat
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 4 cups mixed Asian greens, or mesclun greens (I just used normal greens haha!)
• 1 cup snow peas, sliced
• 1 cup red bell pepper, sliced
• 1/2 cup shredded red cabbage
• 1/2 cup cilantro leaves, chopped
• 1/3 cup shelled edamame, thawed
• 1/4 cup Sesame Tamari Vinaigrette (recipe follows)

PREPARATION

1. Sprinkle steak with salt and pepper. Coat a 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.
2. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).

Sesame Tamari Vinaigrette

INGREDIENTS

• 1/4 cup orange juice
• 1/4 cup rice vinegar
• 2 tablespoons reduced-sodium tamari, or reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, finely grated

PREPARATION

1. Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

(All thanks to eatingwell.com)