teriyaki steak salad

My friend of more than 17 years, Lorie, was in town this weekend from California. I decided on a light and refreshing salad and an Asian theme.  We had store-bought sushi for appetizers and green tea martinis.  The sushi was a hit… not so much the drinks.  Luckily, Lorie brought a bottle of champagne, so we switched to the bubbly after each drinking about half our mar“tea”nies.  Oh well, it was worth a try.  For dessert – a tart lemon sorbet and thin ginger cookies -are both store-bought.  It made for an easy and relaxing meal, leaving plenty of time to catch up and reminisce.

Teriyaki Steak Salad

2  New York  strip steaks, fat trimmed
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons purchased teriyaki sauce, divided

1 teaspoon grated lime zest
1/4 cup fresh lime juice
2 tablespoons brown sugar
1 tablespoon peeled and minced fresh ginger
1 garlic clove, peeled and minced
1/3 cup olive oil

6 cups shredded Napa cabbage
1 cup cherry tomatoes, halved
1/2 cup diced orange, red, or yellow bell pepper
1/2 cup very thinly sliced red onion
1/2 Granny Smith apple, cored and diced
1/2  pound green beans, trimmed, blanched, and halved
1/2 cup diced English cucumber
1/2 cup salted cocktail peanuts, optional

Preheat the barbecue to medium-high heat.  Season steaks with salt and pepper on both sides, place steaks in an 8-inch Pyrex dish, and coat with 1/4 cup of the teriyaki sauce; let stand 15 minutes.

Meanwhile,  whisk the remaining 3 tablespoons of teriyaki sauce, lime zest,  lime juice, brown sugar, ginger, garlic, and olive oil, in a small bowl to blend. Season dressing with salt and pepper. Transfer half of the dressing to a medium bowl; toss in cabbage. Divide the mixture between 4 dinner plates.

Pour remaining dressing in the same bowl and add the tomato halves, bell pepper, onion, apple green beans, and cucumber; toss well and top cabbage on plates, dividing evenly.

Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board and allow to rest 5 minutes; slice thinly. Arrange steak slices atop salads.  Drizzle with any remaining dressing from the bowl and any steak juices on board.  Sprinkle with peanuts, if desired, and serve immediately.

Serves 4