Teriyaki Steak and Mushroom Salad

In a medium bowl, stir together 2/3 cup teriyaki sauce, 2 tablespoons vinegar, brown sugar, ginger and garlic. Pour over steak in a large plastic food storage bag.  Press air out of bag. Refrigerate for 30 minutes to marinate.

Meanwhile, make a dressing by combining remaining 1 tablespoon teriyaki sauce, 1 tablespoon vinegar, oil and orange juice.  Set aside.

Remove steak from marinade.  Discard marinade.

Grill steak 4 to 5 inches from hot coals 5 minutes on each side or to desired doneness.  Let cool slightly.

Cut steak across the grain into thin slices.

Toss steak with spinach, mushrooms and orange in a large serving bowl.

Drizzle teriyaki sauce dressing over salad and toss to coat.