Preparation time
20 minutes
Ready in
6 minutes
Makes
4 servings
Ingredients
- 3 tbsp (45 mL) seasoned rice vinegar (4% acidity)
- 3 tbsp (45 mL) canola oil
- 2 tbsp (25 mL) teriyaki sauce
- 2 tsp (10 mL) each finely minced gingerroot and Ontario Honey
- Freshly ground black pepper
Salad:
- 12 oz (375 g) Ontario Top Sirloin Grilling Steak, about 1/2-inch (1 cm) thick
- 4 cups (1 L) torn Ontario Spinach leaves
- 4 cups (1 L) torn Ontario Romaine leaves
- 3 cups (750 mL) halved Ontario Strawberries
- 2 cups (500 mL) sliced Ontario White Button Mushrooms
- 2 green onions, diagonally sliced
- 4 tsp (20 mL) toasted sesame seeds
Instructions
In small bowl or measuring cup, whisk together rice vinegar, oil, teriyaki sauce, ginger, honey and pepper to taste.
Salad: Sprinkle both sides of steak with pepper to taste. Place on greased grill over medium-high heat; close lid and grill for about 4 minutes per side for medium-rare or until desired doneness. Remove to cutting board; let stand for 5 minutes before thinly slicing across the grain.
In large bowl, combine spinach, romaine, strawberries, mushrooms and green onions. Set aside 2 tbsp (25 mL) of dressing; toss salad with remaining dressing. Arrange on platter or salad plates; top with beef, drizzle with reserved dressing; sprinkle with sesame seeds.
Serves 4 – main course or 8 – appetizer salads
Nutritional Information
1 Serving (when recipe serves 4 as a main course):
- Protein: 26 grams
- Fat: 16 grams
- Carbohydrates: 20 grams
- Calories: 321
- High Source Of Fibre