Place beef steaks and 1/3 cup dressing in food-safe plastic bag; coat evenly. Close bag and refrigerate 15 minutes-2 hours.
Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15-18 minutes (over medium heat on gas grill, covered, 11-15 minutes) for medium rare (145 degrees) to medium (160) doneness, turning occasionally.
Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss to combine. Season with salt.
Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion.