The goal here was a flavor-jammed salad that was simple, speedy and so good you don't even need a dressing.
So I started out by marinating thinly sliced beef in a power-packed marinade of teriyaki sauce, hoisin, cider vinegar, sugar and hot sauce. I liked eye round roast for the beef, but feel free to use any steak or other cut that will handle being thinly sliced and briefly grilled.
The beef can sit in the marinade for as little or as long as you like. Once you pull it out, it goes on and off the grill in about 2 minutes. Throw it over some chopped romaine and sprinkle with crumbled blue cheese and you pretty much need nothing else.
But if you want to add some crunch, some purchased croutons would be a nice addition.
>Teriyaki Sirloin Salad
1/2 cup prepared teriyaki sauce or marinade
1/2 cup hoisin sauce
2 tablespoons cider vinegar
1 tablespoon sugar
1 1/2 teaspoons hot sauce
1 1/2 pounds eye round roast, trimmed of fat and cut into 1/4 -inch slices
2 large hearts of romaine, roughly chopped
1/2 cup crumbled blue cheese
1 cup halved cherry or grape tomatoes
In a medium bowl, whisk together the teriyaki, hoisin, vinegar, sugar and hot sauce. Add the steak, turning to coat well, then cover and refrigerate for 30 minutes.
Meanwhile, arrange the lettuce on 4 serving plates.
Heat the grill to high. Coat the grates with cooking spray.
Use tongs to transfer the steak, leaving as much of the marinade clinging to it as possible, to the grill. Cook for 1 to 2 minutes per side.
Divide the steak between the serving plates, heaping it over the lettuce. Sprinkle with blue cheese. Divide the tomato halves between the salads.
Servings: 4.Per serving (values are rounded to the nearest whole number): 303 calories; 90 calories from fat; 10g fat (5g saturated; no trans fats); 82mg cholesterol; 8g carbohydrate; 43g protein; 1g fiber; 644mg sodium.