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Flank Steak and Edamame with Wasabi Dressing

Yield 4 servings
Wasabi paste, Japanese horseradish, has a distinctive flavor.

Ingredients

  • 1 (1-pound) flank steak, trimmed
  • 2 tablespoons plus 2 teaspoons low-sodium soy sauce, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 2 teaspoons dark sesame oil
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons bottled minced garlic
  • 1 (10-ounce) package frozen shelled edamame (green soybeans), thawed
  • 1/4 cup rice vinegar
  • 2 teaspoons wasabi paste

Nutrition Information

  • calories 253
  • caloriesfromfat 42 %
  • fat 11.9 g
  • satfat 3 g
  • monofat 3.7 g
  • polyfat 3.9 g
  • protein 27.7 g
  • carbohydrate 5.9 g
  • fiber 0.1 g
  • cholesterol 28 mg
  • iron 2.8 mg
  • sodium 653 mg
  • calcium 64 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray. Add steak to pan. Cook for 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into 1/2-inch-thick slices.

  2. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; sauté 1 minute, stirring occasionally. Add remaining 2 tablespoons soy sauce and edamame to pan; cook 2 minutes.

  3. Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mixture on each of 4 plates. Top each serving with 3 ounces steak; drizzle each with 1 tablespoon vinegar mixture.