Recipe
Salad
Teriyaki Steak and Mushroom Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. plus 1 tbsp lite teriyaki sauce, divided | ||
| 3 tbsp. Hy-Vee Select red wine vinegar, divided | ||
| ⅓ c. packed Hy-Vee brown sugar | ||
| ¼ tsp. Hy-Vee ground ginger | ||
| 1 garlic clove, minced | ||
| ¾ lbs. boneless rib-eye steak | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 tbsp. Hy-Vee orange juice | ||
| 1 (5 oz) Dole baby spinach and red leaf salad mix | ||
| 6 oz. fresh whole white mushrooms, sliced | ||
| 2 large navel oranges, peeled and sectioned |
Directions
- 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.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 290mg
- Total Carbohydrates: 18g
- Protein: 18g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 80%
0%
Iron 10%
0%
Calcium 6%