Flank Steak and Edamame with Wasabi Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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