Flank Steak and Edamame with Wasabi Dressing

Flank Steak and Edamame with Wasabi Dressing Recipe
Wasabi paste, Japanese horseradish, has a distinctive flavor.

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Robin Vitetta-Miller,

September 2007
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