I just had this salad at one of my favorite restaurants in San Diego, and had to share the deliciousness with you all. The steak paired with the edamame helps with satiety and prevents over-consumption of less nutrient dense starches; aka BREAD. I don’t recommend to eat edamame on a daily basis, variety is key, and it is a healthier version of soy. Try to make sure you purchase non-GMO soy products.
- 8 ounces top round steak (grass-fed beef), 3/4 inch thick, trimmed of fat
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 4 cups mixed Asian greens, or mesclun greens
- 1 cup snow peas, sliced
- 1 cup red bell pepper, sliced
- 1/2 cup shredded red cabbage
- 1/2 cup cilantro leaves, chopped
- 1/3 cup shelled edamame, thawed
- 1/4 cup Sesame Tamari Vinaigrette
- Sprinkle steak with salt and pepper.
- Coat a small nonstick skillet with coconut oil; 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 and top with the steak.