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