Japanese Steak Salad
|Sesame marinade and dressing||2 Tablespoon (Adjust As Desired)|
|Top sirloin steak||1 Pound (Well Trimmed)|
|Sliced napa cabbage||3 Cup (48 tbs)|
|Sliced romaine lettuce||3 Cup (48 tbs)|
|Thinly sliced carrots||1⁄2 Cup (8 tbs) (Diagonally Sliced)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
|Thinly sliced cucumbers||1⁄2 Cup (8 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Pea pods||24 , blanched|
Prepare Sesame Marinade and Dressing.
Place beef top sirloin steak in plastic bag; add 1/3 cup Sesame Marinade, turning to coat.
Close bag securely and marinate in refrigerator 2 hours, turning once.
Transfer steak to rack in broiler pan; discard marinade.
Broil 3 to 4 inches from heat source 14 minutes for rare to 16 minutes for medium-rare, turning once.
Let stand 5 minutes.
Carve steak into thin slices.
Meanwhile, combine napa cabbage, romaine, carrots and radishes; place equal amounts of each on 4 individual plates.
Arrange equal number of cucumber slices in circle over salad greens on each plate.
Mound 1/4 cup rice on top of each cucumber circle.
Fan pea pods around rice.
Arrange steak slices in spoke fashion on salad greens.