The smoky sweetness of teriyaki is irresistible, and so is the full beefy flavor of good top sirloin steak. This dinner salad is deeply satisfying, and not heavy or the least bit oily. The simplicity of this dish makes it a great supper for friends, and a good picnic dish.
Preparation Time: 10 minutes
Cooking Time: 6 minutes; standing time: 5 minutes
1/3 cup light teriyaki sauce, such as Chung King or Heinz (gluten-free) brands
2 teaspoons dark sesame oil
1 tablespoon rice wine or cider (not Malt!) vinegar
1 pound well-trimmed boneless beef top sirloin steak, cut 1-inch thick
6 cups packed mesclun salad mix or torn salad greens
1 cup pea shoots
1 can (8-3/4 ounces) whole baby corn, such as Dynasty brand, drained
½ cup corn nuts
Combine teriyaki sauce and sesame oil. Spoon 2 tablespoons of the mixture over both sides of steak; let stand 5 minutes. Combine remaining teriyaki mixture and vinegar; set aside. Prepare a charcoal or gas grill or heat a ridged grill pan over medium-high heat until hot. Add steak; grill or pan sear 2 to 3 minutes per side for rare steak or longer to desired doneness. Transfer to a carving board; let stand 5 minutes. Toss mesclun with 3 tablespoons of the reserved teriyaki mixture; transfer to serving plates and top with pea shoots. Cut steak crosswise into 1/8-inch thick slices; arrange over salad. Arrange 4 corn around edges of salad, forming a “box”. Sprinkle corn nuts over beef and drizzle remaining reserved teriyaki mixture over all.
Using a marinade to serve more than one purpose==here, meat tenderizer and flavor enhancer, plus salad dressing==is an easy way to make your work go further. Look for ways to do this in other dishes as well.
Sunflower seed sprouts or mung bean sprouts may replace the pea shoots—you will get a more beany flavor. Salted soy nuts may replace the corn nuts. In the summer, look for fresh whole baby corn in your supermarket produce section to replace the canned corn.