Pan-Asian Grilled Steak Salad

• 2 tablespoons plus 4 teaspoons purchased teriyaki sauce
• 1 8- to 10-ounce sirloin steak (about 1 inch thick)
• 3 tablespoons peanut oil
• 2 tablespoons fresh lime juice
• 1 tablespoon dark brown sugar
• 1/2 teaspoon grated lime peel
• 2 cups shredded Napa or other green cabbage
• 1/2 cup very thinly sliced red onion
• 2 tablespoons slivered fresh mint

1. Prepare barbecue (medium-high heat).
2. Spoon 2 tablespoons teriyaki sauce onto plate.
3. Add steak; turn to coat.
4. Sprinkle steak with pepper; let stand 10 minutes.
5. Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend.
6. Season dressing with salt and pepper.
7. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint.
8. Divide mixture between 2 plates.
9. Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare.
10. Transfer steak to cutting board; slice thinly.
11. Arrange steak slices atop cabbage mixture.
12. Drizzle remaining dressing and any steak juices on board over each salad and serve.

teriyaki sauce, peanut oil, lime juice, brown sugar, lime peel, cabbage, very, mint

Taken from www.epicurious.com/recipes/food/views/pan-asian-grilled-steak-salad-103772 (may not work)