Grilled Teriyaki Steak and Watercress Salad

Grilled Teriyaki Steak and Watercress Salad

Ingredients:
1 cup teriyaki marinade
3 cups watercress, torn
½ cup rice noodles, crunchy
¼ cup green onion, chopped
¼ cup radicchio, shredded
2 tablespoons lemon ginger salad dressing
1 teaspoon toasted sesame seeds

Directions:
1. Place the beef in a shallow baking dish and cover with the marinade.
Flip the meat over in the dish a few times to coat. Cover with plastic
wrap and place in fridge for 1–3 hours.
2. Preheat the grill to medium-high. Remove meat from fridge and discard
marinade. Place meat on grill and cook until medium to well-done,
about 7 minutes per side. Remove meat from grill and let rest on a
plate for 10 minutes before cutting.
3. Meanwhile, toss the watercress, rice noodles, green onions, and
radicchio together in a bowl. Drizzle dressing over salad and toss well
to coat.
4. Cut the steak, against the grain, into 1-inch thick slices. Split the salad
between four bowls and top with steak slices. Garnish each bowl with
a pinch of sesame seeds and serve.