Hibachi steak gets twist with salad treatment

Think of this as a Japanese steakhouse experience in salad form — with the steak sauce as a salad dressing and plenty of vegetables.

Place a grill basket on one half of a grill; preheat to medium-high.

Season steak with ¼ teaspoon salt and pepper. Toss summer squash and/ or zucchini and onion in a large bowl with 1 tablespoon sesame oil and the remaining ¼ teaspoon salt.

Transfer the vegetables to the grill basket. Cook, stirring once or twice, until tender and charred, 8 to 10 minutes. Oil the other side of the grill rack and grill the steak, turning once, 3 to 4 minutes per side for medium rare. Let rest on a clean cutting board for 5 minutes.

Combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons sesame oil in a small bowl.

Arrange lettuce on a platter. Slice the steak into ½-inch-thick strips. Top the lettuce with the steak and vegetables. Serve with dressing. Hibachi Steak Salad

Serves 4

Serving size: about 3 cups

Active time: 40 minutes

Total time: 40 minutes

1 to 1¼ pounds boneless strip steak (1 to 1¼ inches thick), trimmed ½ teaspoon salt, divided

¼ teaspoon ground white pepper 2 medium summer squash and/or zucchini, cut into 2-inch pieces 1 medium onion, sliced

1 tablespoon toasted (dark) sesame oil plus 2 teaspoons, divided

cup mayonnaise

4 teaspoons rice vinegar

2 teaspoons reduced-sodium tamari 2 teaspoons ketchup

2 teaspoons grated fresh ginger 1¼ teaspoons sugar

¼ teaspoon garlic powder

8 cups chopped romaine lettuce Hibachi steak salad PER SERVING: