Teriyaki beef salad

Instructions

• If barbecuing meat, lightly oil grill and heat to medium-high. In a small bowl, whisk orange juice with teriyaki, vegetable and sesame oils, sugar, ½ to 1 tsp (2 to 5 mL) Tabasco (depending on how hot you like it), ginger, garlic and salt.

• Partially fill a large frying pan with water. Bring to a boil over high heat. Meanwhile, snap tough ends from asparagus and discard. Add asparagus to boiling water. Boil until tender-crisp, 2 to 4 min. Drain, then immediately plunge into a bowl of cold water. Drain again, then pat dry with paper towels. Cut asparagus into 2-in. (5-cm) pieces. Place in a large bowl.

• Wash and dry lettuce. Tear into large pieces. Cut tomatoes in half, if you wish. Thinly slice onions. Toss vegetables with asparagus and half of dressing. Arrange on a platter.

• Sprinkle steak with salt and pepper. Place on grill and cook, uncovered, until meat resists slightly when pressed, 2 to 4 min per side for medium-rare. Or place steak in an oiled frying pan and cook over medium-high until lightly browned on both sides, about 2 min per side; then reduce heat to medium and continue cooking until done as you like, from 2 to 3 more min per side. Remove to a cutting board. Let stand about 5 min before slicing into thin strips. Scatter beef over salad, then drizzle with remaining dressing.