- 2/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original, divided use
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 2 canned chipotle chilies in adobo sauce, minced
- 1 (1 1/2-pound) flank steak, well trimmed
- 8 ounces assorted salad greens
- Combine rice vinegar, oil and salt; mix well. Reserve half the mixture for salad dressing. Place steak in resealable plastic bag. Add remaining vinegar mixture and minced chiles to bag. Close securely, turning to coat. Refrigerate 1 to 2 hours.
- Drain steak and discard marinade. If desired, season steak with salt. Grill or broil 6 to 8 minutes per side, or until cooked as desired. Cut steak across the grain into thin slices. Divide salad greens among four serving plates. Arrange steak over greens. Drizzle greens with reserved dressing.