Ingredients
- 1 1/2 cup frozen edamame
- 5 tablespoon soy sauce
- 1 tablespoon grated orange zest plus 1/4 cup juice
- 2 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 tablespoon toasted sesame oil
- 1 tablespoon (10-ounce) bag broccoli slaw mix
- 3 tablespoon (10- to 12-ounce) boneless strip steaks, 1 inch thick, trimmed
- 1 tablespoon vegetable oil
- 4 tablespoon unsalted butter, cut into 4 pieces and chilled
Preparation
Baking Directions:
Place edamame in bowl, cover, and microwave until tender, 4 to 6 minutes.
Let cool for 5 minutes.
Whisk soy sauce, orange zest and juice, vinegar, and ginger together in another bowl.
Transfer 3 tablespoons of mixture to separate bowl, then whisk in sesame oil.
Add broccoli slaw and edamame to bowl with dressing and toss to coat.
Season with salt and pepper to taste.
Meanwhile, pat steaks dry with paper towels and season with salt and pepper.
Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking.
Cook steaks until well browned and meat registers 120 to 125 degrees F (for mediumrare), 3 to 5 minutes per side.
Transfer to cutting board and tent loosely with aluminum foil.
Let rest for 5 minutes.
Add remaining soy sauce mixture to now-empty skillet and cook until slightly thickened, about 1 minute.
Off heat, whisk in butter, 1 piece at a time.
Slice steaks thin, drizzle with sauce, and serve with slaw.
