EatingWell: The hibachi experience -- in salad form!
Published in Variety Menu
Think of this as a Japanese steakhouse experience in salad form: The creamy dipping sauce for the steak is transformed into a salad dressing, and there are plenty of added vegetables
Hibachi Steak Salad
Serves 4
Serving Size: about 3 cups
Active Time: 40 minutes
Total Time: 40 minutes
Equipment: Grill basket
1 to 1 1/4 pounds boneless strip steak (1 to 1 1/4 inches thick), trimmed
1/2 teaspoon salt, divided
1/4 teaspoon ground white pepper
2 medium summer squash and/or zucchini, cut into 2-inch pieces
1 medium onion, sliced
1 tablespoon toasted (dark) sesame oil plus 2 teaspoons, divided
1/3 cup mayonnaise
4 teaspoons rice vinegar
2 teaspoons reduced-sodium tamari
2 teaspoons ketchup
2 teaspoons grated fresh ginger
1 1/4 teaspoons sugar
1/4 teaspoon garlic powder
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.)