Asian Beef Salad

Ingredients

• 2  cucumbers thinly sliced
• 2 lb flank steaks 
• 0.5 cup cilantro leaves fresh loosely packed
• 1.8 lb napa cabbage chopped
• 2 tablespoons olive oil 
• 0.5 small onion red thinly sliced
• 1 large head romaine lettuce chopped
• 0.3 cup teriyaki sauce 
• 8 servings soy-sesame dressing 
• 2 large tomatoes cut into wedges

Equipment

• grill

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 40
4. to 7 minutes on each side or to desired degree of doneness.
5. Let stand 5 minutes; cut diagonally across the grain into thin slices.
6. Toss steak slices, cabbage, and next 5 ingredients together; drizzle with desired amount of dressing, tossing gently to coat.