Edamame Salad With Crisp Steak Bits

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3 cups frozen shelled edamame

2 tablespoons lower-sodium soy sauce

1 tablespoon minced peeled fresh ginger

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

2 teaspoons rice wine vinegar

1 teaspoon dark sesame oil

1 pint cherry tomatoes, halved

1 1/2 cups chopped seeded English cucumber (about 1)

4 green onions, chopped

1 tablespoon olive oil

8 ounces flank steak, cut into small pieces

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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