Yield: 12 servings.
6 oz. precut unfried white corn tortilla strips
4 lb. skirt steak, cut into 4 oz. portions
as needed, Korean BBQ marinade (recipe follows)
3 large egg whites, beaten
1 Tbsp. toasted sesame seeds
12 oz. chopped romaine lettuce
1½ cups shredded Napa cabbage
1½ cups shredded red cabbage
12 thin carrot ribbon slices, sliced lengthwise, refrigerated in cold water to curl
3 cups daikon radish, julienned
24 bias-cut cucumber slices, halved
as needed, Sweet Rice Wine and Asian Pear Vinaigrette, recipe follows
as needed, bias-sliced scallions
as needed, toasted sesame seeds
Korean BBQ Marinade:
2 Tbsp. steak seasoning blend
¼ cup soy sauce
2 Tbsp. honey
1 tsp. hot red pepper flakes
2 garlic cloves, chopped
2 tsp. sesame oil
2 scallions, finely chopped
Sweet Rice Wine & Asian Pear Vinaigrette:
1 Asian pear, peeled, quartered and cored
½ cup mirin (rice wine)
½ cup oil
1 Tbsp. sesame oil
1 garlic clove, crushed
¼ cup rice vinegar
2 tsp. soy sauce
1 tsp. ground mustard
½ tsp. five spice powder
For Korean BBQ Marinade: In mixing bowl, whisk to combine all ingredients. Transfer marinade to airtight container or bag. Reserve, refrigerated.
For vinaigrette: Place pear in small sauce pan with wine. Cook over medium heat, turning the pear to be sure it cooks evenly, until most of the wine has absorbed or evaporated and the pear is soft. Transfer to food processor or blender. Add remaining ingredients and blend until smooth. Reserve, chilled. Yields 12 servings.
For salad: Preheat open-flame grill to medium-high and deep fryer to 350°F. Combine skirt steak and Korean BBQ Marinade. Allow to marinate for 30 minutes. Meanwhile, toss tortilla strips in egg white and sprinkle with toasted sesame seeds. Fry tortilla strips for 1 minute, or until golden; drain and hold warm.
To make each salad, grill one 4-oz. portion of steak for 3½ to 4 minutes per side or until it reaches medium to medium-rare doneness. Let rest. Meanwhile, arrange 1 oz. chopped romaine, 2 Tbsp. each shredded cabbage, 2 carrot ribbons, 4 halved cucumber slices and ¼ cup daikon radish. Slice steak into thin strips against the grain of the meat, and top the salad with steak slices. Sprinkle with ½ cup reserved sesame tortilla strips, scallions and sesame seeds as desired. Serve with a 2-oz. ramekin of vinaigrette.
