Asian Beef Salad

Prep: 15 min., Chill: 1 hr., Grill: 14 min., Stand: 5 min. No grill available? Cook the beef in a grill skillet on the cooktop. Napa cabbage may be called Chinese cabbage in some grocery stores.

Yield: Makes 8 servings

Ingredients

• 1/4  cup  teriyaki sauce
• 2  tablespoons  olive oil
• 2  (1-lb.) flank steaks
• 1  (1 3/4-lb.) napa cabbage, chopped
• 1  large head romaine lettuce, chopped
• 2  large tomatoes, cut into wedges
• 2  cucumbers, thinly sliced
• 1/2  small red onion, thinly sliced
• 1/2  cup  loosely packed fresh cilantro
• Soy-Sesame Dressing

Preparation

1. Combine teriyaki sauce and oil in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 1 hour, turning steaks occasionally.

2. Remove steaks from marinade, discarding marinade.

3. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut diagonally across the grain into thin slices.

4. Toss steak slices, cabbage, and next 5 ingredients together; drizzle with desired amount of dressing, tossing gently to coat.