Seared steak salad with edamame and cilantro
Makes 2 servings
I leave out the bell peppers since they're not in season with the rest of these spring goodies. Mix in whatever you have around.
8 ounces top beef round steaks, 3/4-inch thick, trimmed of fat
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 cups mixed asian green salad
1 cup sliced sugar snap pea
1 cup sliced red bell peppers
1/2 cup shredded red cabbage
1/2 cup chopped fresh cilantro
1/3 cup thawed shelled edamame
1/4 cup sesame tamari vinaigrette or other dressing
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. Combine greens, sugar snap peas, bell pepper, cabbage, cilantro, edamame and dressing in a large bowl. Toss to coat. divide between 2 plates. Top with the steak.
Eating well, April 2007