Flank Steak and Edamame with Wasabi Dressing

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

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.