Hibachi Steak Salad

Place a grill basket (see Tips) 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.