Teriyaki Steak and Berries

An Asian-flavoured dressing complements Ontario strawberries and greens in this easy summer salad.  It’s fast enough for a weeknight supper yet perfect for casual entertaining.

Grilling Time: 6 to 8 minutes

Preparation Time:

Servings: 4

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  • 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


  • 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


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