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Hibachi Steak Salad
“Think of this healthy restaurant makeover as the Japanese steakhouse experience in salad form: we turned the creamy dipping sauce for the steak into a salad dressing and added plenty of vegetables. (Flying shrimp not included.)”
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
1¼ teaspoons sugar
¼ teaspoon garlic powder
8 cups chopped romaine lettuce
1Place a grill basket (see Tips) on one half of a grill; preheat to medium-high.
2Season 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.
3Transfer 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.
4Meanwhile, combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons oil in a small bowl.
5Arrange 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.