Seared Steak Salad With Edamame Cilantro With Variations Recipes

CILANTRO-LIME STEAK SALAD

Steps:

• To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
• Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
• Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain.
• Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
• Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.

SEARED STEAK SALAD WITH EDAMAME & CILANTRO (WITH VARIATIONS)

Steps:

• 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.
• NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.
• NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
• DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
• SESAME TAMARI VINAIGRETTE DIRECTIONS:.
• Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

SEARED STEAK SALAD

Steps:

• In large saucepan plunge green beans into boiling water for 10 minutes or until crisp-tender. Drain. Cool.
• In medium bowl combine greens, tomatoes and salad dressing. Add green beans. Toss until combined. Arrange on serving plate.
• In small bowl stir together cumin, salt and pepper. Rub on both sides of beef. In small nonstick skillet coated with cooking spray cook steak over medium heat for 9 to 12 minutes or until desired doneness. Remove from skillet. Cut steak across grain into thin slices. Arrange on top of greens mixture.
• Sprinkle lemon juice over steak. Top salad with onion and cheese.
• MAKE IT A MEAL:.
• -One 2 1/2-inch whole wheat dinner roll.
• -1 medium nectarine (about 1 cup sliced) topped with 1 container (6 ounces) low-fat vanilla yogurt and sprinkled with nutmeg.
• -Iced tea with lemon wedge.

EDAMAME SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.