Categories: Salad
Ingredients
- 1-11/4 pounds boneless strip steak (1-11/4 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
- ⅓ cup mayonnaise
- 4 teaspoons rice vinegar
- 2 teaspoons reduced-sodium tamari
- 2 teaspoons ketchup
- 2 teaspoons grated fresh ginger
- 11/4 teaspoons sugar
- 1/4 teaspoon garlic powder
- 8 cups chopped romaine lettuce
Directions
- Place a grill basket (see Tips) on one half of a grill; preheat to medium-high.
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Season steak with ¼ teaspoon salt and pepper. Toss summer squash and/or zucchini and onion in a large bowl with 1 tablespoon oil and the remaining ¼ teaspoon salt.
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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.
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Meanwhile, combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons oil in a small bowl.
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Arrange lettuce on a platter. Slice the steak into ½-inch-thick strips. Top the lettuce with the steak and vegetables. Serve with the dressing.
- Tips: You can grill anything in it that might otherwise fall through the grates in a grill basket—find one at a hardware store or online.
- To make ahead: Refrigerate dressing (Step 4) for up to 3 days.