As a foodie, health nut and newlywed of a fellow foodie and health nut, I began planning meals that were not only gourmet enough for a foodie, but healthy and filling enough for our waistlines. Last night, the hub's return home, I made a new recipe that combined two of our faves: steak and Japanese! The recipe was for Flank Steak and Edamame with Wasabi Dressing, and it was delish! The wasabi definitely delivered and cleared out my sinuses, as well!
- 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
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.
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.
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.
- Calories: 253 (42% from fat)
- Fat: 11.9g (sat 3g,mono 3.7g,poly 3.9g)
- Protein: 27.7g
- Carbohydrate: 5.9g
- Fiber: 0.1g
- Cholesterol: 28mg
- Iron: 2.8mg
- Sodium: 653mg
- Calcium: 64mg