Flank Steak and Edamame with Wasabi Dressing

So D made this tonight. Our edamame was not shelled, which just slows your eating and makes you full faster. I put the dressing on both. It was really good. D thought the steak was plain without the dressing. He said it was really easy to make. We had with mashed potatoes.

We don't have wasabi paste...make it with powder and water.

Flank Steak and Edamame with Wasabi Dressing

Wasabi paste, Japanese horseradish, has a distinctive flavor.

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.

Yield: 4 servings

CALORIES 253 (42% from fat); FAT 11.9g (sat 3g,mono 3.7g,poly 3.9g); IRON 2.8mg; CHOLESTEROL 28mg; CALCIUM 64mg; CARBOHYDRATE 5.9g; SODIUM 653mg; PROTEIN 27.7g; FIBER 0.1g

Cooking Light, SEPTEMBER 2007