Asian Beef Salad

NEED:
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


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.
Remove steaks from marinade, discarding marinade.

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.

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

Serves 8.

Enjoy!