Recipe: Kansas City Steak and Spinach Salad (Kikkoman recipe)

KANSAS CITY STEAK AND SPINACH SALAD

3/4 pound boneless tender beef steak, cut 3/4-inch thick
3 tablespoons Kikkoman lite soy sauce, divided use
3 tablespoons red wine vinegar, divided use
1 clove garlic, pressed
1/4 teaspoon black pepper
1/4 cup vegetable oil
1/4 teaspoon oregano, crumbled
1 pound fresh spinach, washed, torn into bite-size
6 ounces fresh mushrooms, sliced
3 oranges, peeled and sectioned

Place steak in large plastic bag with mixture of 2 Tbsp. lite soy sauce, 1 Tbsp. vinegar, garlic and pepper. Press air out of bag; close top securely. Turn bag over several times to coat both sides. Marinate 30 minutes; turn bag over once.

Meanwhile, combine remaining lite soy sauce, vinegar, oil and oregano; set aside.

Broil steak 4 minutes on each side (for rare), or to desired doneness.

Cut steak across grain into thin slices. Combine with spinach, mushrooms and orange sections in large bowl.

Blend soy sauce mixture; pour over spinach mixture and toss to combine.

Makes 4 servings
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces