Seared Steak Salad with Edamame & Cilantro


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 finely grated fresh ginger
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
1 cup sliced snow peas
1 cup sliced red bell pepper
1/2 cup shredded red cabbage
1/2 cup chopped cilantro leaves
1/3 cup thawed shelled edamame
1/4 cup Sesame Tamari Vinaigrette


To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
To prepare the salad: 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 5 minutes before slicing.
Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and 1/4 cup Sesame Tamari Vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. (Refrigerate leftover vinaigrette.)


Per serving:
331 calories
9 g fat
2 g sat
19 g carbohydrates
9 g total sugars
43 g protein
7 g fiber

SmartPoints value : 7