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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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No grill available? Cook the beef in a grill skillet on the cooktop. Napa cabbage may be called Chinese cabbage in some grocery stores. 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 |
Directions:
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.
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