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TERIYAKI STEAK SALAD                                                              Mike Braden 


I got inspired and made a delicious salad last night.  I had made a teriyaki chicken stir fry Thursday night and had more than enough flank steak, so I marinated it and threw it in the fridge with the plan to do something with it for a home brewers' club meeting last night.  Slightly inspired from the Cobb salad recipe in this months Cook's Illustrated and talking with people online, I came up with this (slightly modified):

Bottled teriyaki (or Aloha Barbecue) sauce or:
1 heaping tbsp. garlic-ginger paste
2 tbsp sugar
1-1.5 cups soy sauce
1 tsp sesame oil
1/2 cup beer

1/4 cup olive oil
1/4 cup rice wine vinegar
1 heaping tsp wasabi paste (or 2 tsp powder)
1/2 tsp sesame oil

1-1.5 lb flank steak (gill it & slice up)
1/2 head romaine
1/2 head endive (spikey) and/or another bitter green
1 red or sweet (maui) onion (optional)
1 ea yellow and orange (or red) bell pepper
1-2 store baskets grape or cherry tomatoes
1-2 oz danish (or other mild) blue cheese flavor. Omit if not liked).