Flank Steak and Edamame with Wasabi dressing

1 (1-pound) flank steak, trimmed - I also used tender chuck cut
2 Tbls plus 2 tsp soy sauce, divided
1/2 tsp salt
1/2 tsp black pepper
Cooking spray
1 tsp dark sesame oil
1 Tbls ground fresh ginger
2 tsp bottled minced garlic
1 (10 oz package) frozen shelled edamame, thawed
1/4 cup rice vinegar
2 tsp wasabi paste

Heat a grill pan over med-high heat. Rub steak with 2 tsp soy sauce, sprinkle with salt and pepper. Coat pain with cooking spray. Add steak to pan. Cook for 5 min on each side or until desired degree of doneness. Remove from pan. Let stand 10 min. Then, cut steak diagonally across the grain into 1/2 inch thick slices.

Heat oil in a large non-stick skillet over med high heat. Add ginger and garlic. Saute 1 min. Add remaining soy sauce and edamame to pan and cook 2 min.

Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mix on each plate. Top each serving with 3 oz steak. Drizzle each with 1 Tbls vinegar mix.