Grilled Steak and Asian Bean Sprout Salsa

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Melt-in-your-mouth teriyaki steak with a crisp bean sprout salsa

  • 1 jar (13.75 oz each) La Choy® Teriyaki Stir Fry Sauce-Marinade
  • 4 teaspoons chili garlic sauce, divided
  • 2-1/2 pounds beef flank or skirt steak, cut into 6 equal pieces
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unseasoned rice or white vinegar
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 2 teaspoons toasted sesame oil
  • 1 can (14 oz each) La Choy® Bean Sprouts, rinsed and drained
  • 1 small red bell pepper, chopped
  • 2 green onions, chopped fine
  • 8 fresh mint leaves, chopped fine, optional
  • PAM® Grilling Spray

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  1. Place teriyaki marinade and 2 teaspoons of the chili sauce in a large recloseable food storage bag; stir to combine. Add steak, close bag and marinate 2 hours in refrigerator.
  2. Stir together in medium bowl the syrup, vinegar, vegetable oil, sesame oil and 1 to 2 teaspoons of the remaining chili sauce. Add bean sprouts, red pepper, green onions and mint, if desired. Toss to combine; set aside.
  3. Spray cold grill with grilling spray. Preheat grill to medium-high heat 20 minutes. Remove steaks from bag; discard bag with marinade. Cook steaks 8 minutes or to desired doneness, turning once or twice.
  4. To serve, place each steak on a dinner plate and top with bean sprout salsa.
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Nutrition Information
Calories: 359 View complete nutrition information
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