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.
|Prep Time:||25 minutes|
|Ready in:||30 minutes|
|Yield:||2 servings, 3 cups each|
|Ease of Prep:||Easy|
|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 snow peas , sliced|
|1 cup red bell pepper , sliced|
|1/2 cup shredded red cabbage|
|1/2 cup cilantro leaves , chopped|
|1/3 cup shelled edamame thawed|
|1/4 cup Sesame Tamari Vinaigrette|
- 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, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
Prepare through Step 1; refrigerate for up to 1 day.
Health Advantages: low carb, high fiber, low sat fat, high potassium, heart healthy, healthy weight.
|Servings Per Recipe: 2|
|Amount Per serving|
|Calories:||328 cal||Carbohydrate Servings:||1|
|Carbohydrates:||19 g||Dietary Fiber:||7 g||Cholesterol:||68 mg|
|Fat:||9 g||Sodium:||679 mg||Saturated Fat:||2 g|
|Protein:||42 g||Potassium:||949 mg||Monounsaturated Fat:||3 g|
|Nutrition Bonus:||Vitamin C (320% daily value), Vitamin A (120% dv), Zinc (46% dv), Folate (43% dv), Iron (35% dv).|
|Exchanges:||3 vegetable, 4 lean meat|