Bison Steak and Broccoli Salad (Ww 5 Pointsplus)

• 13 cup bottled teriyaki sauce, such as Soy Vay brand
• 2 teaspoons dark sesame oil
• 2 teaspoons fresh ginger, peeled, finely grated
• 1 lb organic boneless bison sirloin steak, thawed if frozen and well-trimmed
• 2 cups broccoli florets
• 1 tablespoon rice vinegar or 1 tablespoon sherry wine vinegar
• 6 cups packed mesclun (organic preferred) or 6 cups packed mixed baby lettuces and spring greens (organic preferred)
• 1 cup broccoli sprouts

1. In large bowl combine the teriyaki sauce, sesame oil, and ginger.
2. Coat both sides of the steak with 2 tablespoons of the mixture; let stand 5 minutes.
3. Meanwhile, place the broccoli in a microwave-safe bowl.
4. Cover with waxed paper; cook on high power for 2 to 3 minutes or until crisp-tender.
5. Add to bowl containing teriyaki mixture and toss to coat; set aside.
6. Grill the steak over medium-hot coals or over medium-high heat on a gas grill or broil in the oven for 3 to 4 minutes per side for rare depending on the thickness of steak (overcooking the steak will result in tough meat).
7. Transfer cooked steak to a carving board; allow it to rest 5 minutes.
8. Add vinegar to the broccoli mixture and toss.
9. Toss in the salad greens and transfer to four serving plates.
10. Carve the steak crosswise into thin slices and arrange over the salads.
11. Top with the broccoli sprouts.

teriyaki sauce, dark sesame oil, fresh ginger, bison sirloin steak, broccoli florets, rice vinegar, spring greens, broccoli sprouts

Taken from www.food.com/recipe/bison-steak-and-broccoli-salad-ww-5-pointsplus-467528 (may not work)