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Steak Teriyaki Salad


Yield: Makes 2 servings

2 large flour tortillas
1 lb. flank steak
1 cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion
2 cups salad greens (baby chard mix)
1 Thai chili, minced
3 radishes, thinly sliced
½ cup shelled edamame
½ carrot, thinly sliced
½ cup cherry tomatoes
½ cup cucumber, thinly sliced
¼ cup red cabbage, thinly shredded
½ cup Manchego cheese, shredded
2 teaspoons white miso
1 clove garlic, minced
1 teaspoon honey
¼ tsp white pepper
1 teaspoon Kikkoman® Sesame Oil
1 teaspoon sesame seeds
1 teaspoon ginger, grated
1 teaspoon Kikkoman® Soy Sauce
2 Tablespoons Kikkoman® Rice Vinegar
3 Tablespoons cooking oil


  1. Marinate the flank steak in a plastic bag or dish with the Teriyaki Takumi for at least one hour.
  2. Preheat oven to 350ºF.
  3. Using 2 oven-safe bowls, lay one tortilla inside each bowl, gently pressing down the natural folds.
  4. Bake until for 7 minutes, until golden and crisp. Let cool.
  5. Whisk dressing ingredients until emulsified.
  6. Preheat a grill pan and grill steak for about 5 minutes on each side. Allow to rest 5 minutes before slicing against the grain and dicing.
  7. Toss the salad greens, radishes, edamame, carrots, cherry tomatoes, cucumber, and cabbage with the dressing to lightly coat, then add to the bowl.
  8. Add steak and cheese and drizzle remaining dressing over the top.


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