Flank Steak and Edamame With Wasabi Dressing |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Found this recipe in a Cooking Light Magazine. My husband and daughter recently introduced me to california rolls with wasabi sauce and now I am addicted. This recipe sounds absolutely wonderful and I plan to make it very soon! Ingredients:
1 lb flank steak, trimmed |
2 tablespoons low sodium soy sauce |
2 teaspoons low sodium soy sauce |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
cooking spray |
2 teaspoons sesame oil, dark |
1 tablespoon ginger, bottled, ground fresh |
2 teaspoons garlic, bottled, minced fresh |
1 (10 ounce) package edamame, shelled and thawed |
1/4 cup rice vinegar |
2 teaspoons wasabi paste |
Directions:
1. Heat grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray and add steak to the 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; saute 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 of steak; drizzle each with 1 tablespoons vinegar mixture.
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