Teriyaki Steak and Berries

• 3 tablespoons seasoned rice vinegar (4% acidity)
• 3 tablespoons canola oil
• 2 tablespoons teriyaki sauce
• 2 teaspoons gingerroot, finely minced
• 2 teaspoons liquid honey
• fresh ground black pepper
• 12 ounces top sirloin grilling steak, about 1/2-inch thick
• 4 cups torn spinach leaves
• 4 cups romaine leaves
• 3 cups halved strawberries
• 2 cups white button mushrooms, sliced
• 2 green onions, diagonally sliced
• 4 teaspoons toasted sesame seeds

1. In a small bowl, or measuring cup, whisk together rice vinegar, oil, teriyaki sauce, ginger, honey and pepper.
2. Sprinkle both side of steak with pepper.
3. Place on greased grill over medium-high heart; close lid and grill for about 4 minutes per side for medium-rare or until desired doneness.
4. Remove to cutting board; let stand 5 minutes before thinly slicing across the grain.
5. In a large bowl,combine spinach, romaine, strawberries, mushrooms, and green onions,.
6. Set aside 2 tablespoons of the dressing; toss salad with remaining dressing.
7. Arrange on platter or salad plate; top with beef, drizzle with reserved dressing and sprinkle with sesame seeds.
8. Makes 4 main course servings, or 8 appetizers salads.

rice vinegar, canola oil, teriyaki sauce, gingerroot, liquid honey, fresh ground black pepper, torn spinach leaves, romaine leaves, halved strawberries, white button mushrooms, green onions, sesame seeds

Taken from www.food.com/recipe/teriyaki-steak-and-berries-428643 (may not work)