8 cups chopped romaine lettuce

Place a grill basket on one half of a grill; preheat to medium-high.

Season steak with 1/4 teaspoon salt and pepper. Toss summer squash and/or zucchini and onion in a large bowl with 1 tablespoon oil and the remaining 1/4 teaspoon salt.

Transfer the vegetables to the grill basket. Cook, stirring once or twice, until tender and charred, 8 to 10 minutes. Oil the other side of the grill rack and grill the steak, turning once, 3 to 4 minutes per side for medium rare. Let rest on a clean cutting board for 5 minutes.

Meanwhile, combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons oil in a small bowl.

Arrange lettuce on a platter. Slice the steak into 1/2-inch-thick strips. Top the lettuce with the steak and vegetables. Serve with the dressing.

To make ahead: Refrigerate dressing (Step 4) for up to three days.

Recipe nutrition: Per serving: 376 calories; 25 g fat (5 g sat, 7 g mono); 68 mg cholesterol; 13 g carbohydrate; 2 g added sugars; 8 g total sugars; 25 g protein; 3 g fiber; 609 mg sodium; 594 mg potassium.

Nutrition Bonus: Vitamin C (79 percent daily value), Vitamin A (64 percent dv), Folate (50 percent dv), Vitamin B12 (21 percent dv)

1 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 3 lean meat, 4 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)