Seared Steak Salad With Edamame & Cilantro (With Variations)

• 8 ounces top round steaks, 3/4 inch thick, trimmed of fat
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground pepper
• 4 cups mixed asian greens or 4 cups mesclun
• 1 cup snow peas, sliced
• 1 cup red bell pepper, sliced
• 12 cup shredded red cabbage
• 12 cup cilantro leaf, chopped
• 13 cup shelled edamame, thawed
• 14 cup sesame tamari vinaigrette (recipe follows)
• 14 cup orange juice
• 14 cup rice vinegar
• 2 tablespoons reduced sodium soy sauce or 2 tablespoons reduced sodium soy sauce or 2 tablespoons organic tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, finely grated

1. Sprinkle steak with salt and pepper.
2. Coat a small nonstick skillet with cooking spray; place over medium heat.
3. Add the steak and cook about 4 minutes per side for medium-rare.
4. Let rest for (at least 5) minutes before slicing.
5. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl.
6. Toss to coat.
7. Divide between 2 plates.
8. Top with the steak.
9. NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak.
10. Cook through, 3 to 4 minutes per side.
11. NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
12. DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
13. SESAME TAMARI VINAIGRETTE DIRECTIONS:.
14. Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
15. Transfer to a jar and refrigerate.

kosher salt, ground pepper, mixed asian, snow peas, red bell pepper, red cabbage, cilantro leaf, shelled edamame, sesame tamari vinaigrette, orange juice, rice vinegar, soy sauce, sesame oil, honey, fresh ginger

Taken from www.food.com/recipe/seared-steak-salad-with-edamame-cilantro-with-variations-422434 (may not work)