Sunday, June 19, 2011

Edamame Salad with Crispy Steak Bits

     I'm always on the lookout for CE recipes that I can make with leftovers from the grill. This one seems just perfect! My family loves edamame, and using steak to flavor the meal rather than be the main focus of the meal is just what I'm looking for. 

  • 3 cups frozen shelled edamame
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon dark sesame oil
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups chopped seeded English cucumber (about 1)
  • 4 green onions, chopped
  • 1 tablespoon olive oil
  • 8 ounces flank steak, cut into small pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper 
  • Preparation
  • 1. Cook edamame according to package directions. Drain. Rinse with cold water; drain.
  • 2. Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes, cucumber, and onions; toss to coat.
  • 3. Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently. Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.

Thank you