Teriyaki Sirloin Salad

½ cup prepared teriyaki sauce or marinade

½ cup hoisin sauce

2 tablespoons cider vinegar

1 tablespoon sugar

1½ teaspoons hot sauce

1½ pounds eye round roast, trimmed of fat, cut into ¼-inch slices

2 large hearts of romaine, roughly chopped

½ cup crumbled blue cheese

1 cup halved cherry or grape tomatoes

In a medium bowl, whisk together the teriyaki, hoisin, vinegar, sugar and hot sauce. Add the steak, turning to coat well, then cover and refrigerate for 30 minutes.

Meanwhile, arrange the lettuce on 4 serving plates.

Heat the grill to high. Coat the grates with cooking spray.

Use tongs to transfer the steak, leaving as much of the marinade clinging to it as possible, to the grill. Cook for 1 to 2 minutes per side.

Divide the steak between the serving plates, heaping it over the lettuce. Sprinkle with blue cheese. Divide the tomato halves between the salads.

Serves four.

Nutrition values per serving: 303 calories, 10 g fat (5 g saturated), 8 g carbohydrates, 1 g fiber, 43 g protein, 82 mg cholesterol, 644 mg sodium.