Flavor-jammed salad of substance

The goal here was a flavor-jammed salad that was simple, speedy and so good you don't even need a dressing.

So I started out by marinating thinly sliced beef in a power-packed marinade of teriyaki sauce, hoisin, cider vinegar, sugar and hot sauce. I liked eye round roast for the beef, but feel free to use any steak or other cut that will handle being thinly sliced and briefly grilled.

The beef can sit in the marinade for as little or as long as you like.

Once you pull it out, it goes on and off the grill in about 2 minutes. Throw it over some chopped romaine and sprinkle with crumbled blue cheese and you pretty much need nothing else.

But if you want to add some crunch, some purchased croutons would be a nice addition.

Ÿ J.M. Hirsch is author of the new cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking. Write him at jhirsch@ap.org.