- 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 sliced snow peas
- 1 cup sliced red bell pepper
- 1/2 cup shredded red cabbage
- 1/2 cup chopped cilantro leaves
- 1/3 cup thawed shelled edamame
- 1/4 cup Sesame Tamari Vinaigrette (see Note)
- 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.