Flank Steak and Edamame with Wasabi Dressing

Flank Steak and Edamame with Wasabi Dressing (Adapted from CL)

16 ounces trimmed flank steak
3 tablespoons soy sauce, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil
2 teaspoons toasted sesame oil
1 tablespoon freshly minced ginger
2 garlic cloves, minced
10 ounces frozen shelled edamame, thawed
1/4 cup rice vinegar
2 teaspoons wasabi paste

Heat olive oil in a grill pan over medium-high.

Drizzle steak with 1 tablespoon soy sauce and season with salt and pepper - rub the mixture into the steak. Add steak to the pan and cook about 5 minutes per side or until it is as done as you like - we like it best at medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before cutting steak diagonally across the grain into 1/2" thick slices.

In a large skillet, heat sesame oil over medium. Add ginger and garlic - cook until fragrant, about 1 minute. Stir in remaining 2 tablespoons soy sauce and edamame - cook 2 minutes.

In a small bowl, stir together vinegar and wasabi paste until smooth.

To serve, scoop about 1/2 cup of the edamame mixture on each of 4 plates. Top each serving with an equal portion of the steak and drizzle each with 1 tablespoon vinegar mixture

Makes 4 servings.

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