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1/4 cup orange juice
3 tbsp teriyaki sauce
1 tbsp vegetable oil
1 tsp dark sesame oil
1 tsp granulated sugar
1/2 to 1 tsp Tabasco sauce, or bottled hot sauce
1/4 tsp freshly grated ginger, or 1/2 tsp bottled chopped ginger
1 garlic clove, or 1/2 tsp bottled chopped garlic
1/4 tsp salt
375 g top sirloin grilling steak, 1/2 in. thick
salt
ground black pepper
1/2 bunch asparagus
1/2 head romaine lettuce
1/2 pint grape or cherry tomatoes
2 green onions
Lightly oil grill and heat to medium-high. In a small bowl, whisk orange juice with teriyaki, vegetable and sesame oils, sugar, 1/2 to 1 tsp (2 to 5 mL) hot sauce (depending on how hot you like it), ginger, garlic and salt.
Sprinkle both sides of steak with salt and pepper. Partially fill a large frying pan with water. Bring to a boil over high heat. Meanwhile, snap tough ends from asparagus and discard. Add asparagus to boiling water. Boil until tender-crisp, 2 to 4 minutes. Drain, then immediately plunge into a bowl of cold water. Drain, then pat dry with paper towels. Cut asparagus into 2-inch (5-cm) spears. Place in a large bowl.
Wash and dry lettuce. Tear into large pieces. Cut tomatoes in half, if you want. Thinly slice onions. Toss all with asparagus and half of dressing. Arrange on a platter.
Place steak on grill and cook, uncovered, until meat resists slightly when pressed, 2 to 4 minutes per side for medium-rare. Remove to a cutting board. Let stand 5 minutes before slicing into thin strips. Scatter beef over salad. Drizzle with remaining dressing.
Calories 223, Protein 22.7g, Carbohydrates 13.8g, Fat 9.2g, Fibre 3.1g, Sodium 941mg.
Besides tasting summery and fresh, this easy beef salad takes only six minutes to grill -- fast enough for a weeknight dinner yet pretty enough for casual entertaining.