Teriyaki Steak Salad with Lemon-Pepper Vinaigrette

Yield: 24 portions

Teriyaki sauce 3 1/2 cups, divided
Lemon juice 1 cup
Parsley, chopped 1 cup
Shallots, minced 1/2 cup
Water 1/2 cup
Fresh tarragon, chopped 1/4 cup
Fennel seeds, toasted 1/4 cup
Dijon-style mustard 4 tsp.
Cracked black pepper 4 tsp., or to taste
Salt 2 tsp., or to taste
Vegetable oil 3 cups Rib-eye steaks, sliced 3/4-in. thick, trimmed 9 pounds
Spinach leaves, trimmed 4 lbs., 8 oz.
Tomato slices 3 lbs.
Red onion rings 12 oz.
Garlic baguette croutons 72


  1. Combine 1/2 cup teriyaki sauce, lemon juice, parsley, shallots, water, tarragon, fennel seeds, mustard, pepper and salt in blender; blend thoroughly. With motor running, add oil in slow, steady steam; blend until emulsified. Cover; set aside.
  2. In nonreactive container, marinate steaks in remaining teriyaki sauce; cover and refrigerate 2 to 4 hours; drain. Grill steaks to desired doneness; keep warm.
  3. For each serving, toss 3 oz. spinach with 1/4 cup vinaigrette; plate. Arrange 6 oz. steak, 2 oz. tomato slices and 1/2 oz. onion rings on spinach. Place 3 croutons on side of plate.