Sunday, September 9, 2012

Teriyaki beef salad

There always seems to be a bit of leftover something or other in the fridge during grilling season—a chicken paillard, an ear of corn, or a half of a piece of steak—and it usually ends up being the star of a salad. For example, this leftover piece of grilled steak was completely reinvented. I sliced it into thin strips, glazed it with sweet teriyaki sauce, tossed it over baby spinach, colorful peppers, pea pods, radishes and onions, and finally, I sprinkled it with sesame seeds.

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