- 6 1/2 cups low-sodium chicken broth
- 3 cups Arborio rice
- Cooking spray
- 1 pound lean flank steak
- Salt and ground black pepper
- Mesquite seasoning
- 2 red bell peppers, seeded and sliced into rounds
- 2 teaspoons sesame oil
- 2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
- 2 teaspoons minced fresh ginger
- 1 (16-ounce) package frozen shelled edamame, thawed
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons canola oil
- 2 teaspoons country-style Dijon mustard
- 1 teaspoon wasabi paste
While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.