Asian Beef Salad

• 1/4 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 (1-lb.) flank steaks
• 1 (1 3/4-lb.) napa cabbage, chopped
• 1 large head romaine lettuce, chopped
• 2 large tomatoes, cut into wedges
• 2 cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup loosely packed fresh cilantro

1. Combine teriyaki sauce and oil in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 1 hour, turning steaks occasionally.
2. Remove steaks from marinade, discarding marinade.
3. Grill steaks, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut diagonally across the grain into thin slices.
4. Toss steak slices, cabbage, and next 5 ingredients together; drizzle with desired amount of dressing, tossing gently to coat.

teriyaki sauce, olive oil, flank steaks, cabbage, head romaine lettuce, tomatoes, cucumbers, red onion, cilantro

Taken from www.myrecipes.com/recipe/asian-beef-salad (may not work)