| Grilled Steak Salad 1 lb. well-trimmed beef top | | | | number of cucumber slices in circle at top of salad |
| sirloin steak, cut 1 inch thick | | | | greens on each plate. Mound 1/4 cup rice on each |
| 3 c. sliced napa cabbage | | | | cucumber circle. Fan pea pods around both sides |
| 3 c. romaine lettuce, cut 1/4 inch | | | | of rice. Arrange steak slices as spokes on salad |
| 1/2 c. thin diagonally sliced carrots | | | | greens, radiating down from rice. Serve dressing |
| 1/2 c. thin sliced cucumber | | | | with salad. Makes 4 servings. |
| 1/2 c. thin sliced radishes | | | | SESAME MARINADE AND DRESSING: 3 tbsp. dry |
| 1 c. cooked rice | | | | sherry |
| 24 pea pods, blanched | | | | 3 tbsp. light soy sauce |
| Sesame Marinade and Dressing (recipe follows) | | | | 3 tbsp. rice wine vinegar |
| Prepare Sesame Marinade and Dressing. Place | | | | 2 tbsp. hoisin sauce |
| beef top sirloin steak in plastic bag; add reserved | | | | 1/2 tsp. grated fresh ginger |
| marinade, turning to coat. Close bag securely and | | | | 1/4 c. water |
| marinate in refrigerator 2 hours, turning once. | | | | 2 tbsp. chopped green onion |
| Remove from marinade; place on rack in broiler | | | | 1 tbsp. sugar |
| pan so surface of meat is 3 to 4 inches from | | | | 1 tbsp. Oriental dark roasted sesame oil Combine |
| heat. Broil 14 to 16 minutes to doneness desired | | | | dry sherry, soy sauce, vinegar, hoisin sauce and |
| (rare to medium-rare), turning once. Let stand 5 | | | | ginger; mix well. Divide mixture in half; reserve half |
| minutes. Carve steak into thin slices. | | | | for steak marinade. To prepare dressing, combine |
| Meanwhile, combine napa cabbage, romaine, | | | | remaining mixture with water, green onion, sugar |
| carrots and radishes; place an equal amount of | | | | and oil; mix well. Yield: 1/3 cup marinade; 3/4 cup |
| each on 4 individual plates. Arrange an equal | | | | dressing. |