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 |
| Recipe Ingredients | |
| 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 | |
Recipe Directions
- 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.
| Nutrition Information | ||||||||
| 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 | |||||||
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