Seared Steak Salad with Edamame & Cilantro

4.5 (14)
Seared Steak Salad with Edamame & Cilantro

Look for prewashed packages of Asian-style salad mixes at your supermarket—their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket. Use the leftover dressing for any salad later in the week.

Yield: 2 servings, 3 cups each
Active Time: 30
Total Time: 35


Sesame Tamari Vinaigrette (makes 3/4 cup)

  • 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

Seared Steak Salad

  • 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


  1. To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
  2. 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.
  3. 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.)

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.


Nutrition Per Serving

calories 331
fat 9 g (2 g sat, 3 g mono)
cholesterol 91 mg
carbohydrates 19 g
protein 43 g
fiber 7 g
sodium 583 mg
potassium 956 mg

Nutrition Bonus Vitamin C (243% daily value), Vitamin A (120% dv), Folate (48% dv), Zinc (46% dv), Iron (35% dv), Vitamin B12 (31% dv), Potassium (27% dv).

Carbohydrate Serving 1

Exchanges 3 vegetable, 4 lean meat

From EatingWell March/April 2007, The EatingWell Diet (2007)