From: Chef Scott Samuel, CIA Greystone. Yield: 12 servings.

Flank Steak:
2 lb. flank steak
2 Tbsp. Asian fish sauce
3 Tbsp. lime juice
1 Tbsp. sugar
¼ cup shallots, sliced into rings
2 serrano chiles, stemmed and minced
¼ cup mint leaves
2 Tbsp. honey
1 oz. sesame oil

Grape and Cabbage Salad:
4 cups napa cabbage, shredded
¼ cup cilantro leaves
¼ cup green onions, bias cut
¼ cup red bell pepper, cut into strips
3 Tbsp. toasted peanuts, chopped
½ cup shoyu vinaigrette (recipe follows)
2 cups black grapes, halved

Shoyu Vinaigrette:
2 oz. soy sauce
1 tsp. ginger, minced
2 tsp. garlic, minced
1 tsp. Dijon mustard
2 Tbsp. honey
1 Tbsp. sugar
1 Tbsp. sesame seeds, toasted and ground
1 oz. rice vinegar
1 oz. sesame oil
3 oz. canola oil
1 oz. lime juice

For flank steak: Mix together fish sauce, lime juice, sugar, shallots, chilies, mint, honey and sesame oil in a small bowl. Set aside ¼ cup of this marinade for later use. Place the rest in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature for 90 minutes.

For grape and cabbage salad: Combine all ingredients. Set aside until ready to combine with shoyu vinaigrette. When ready, prepare shoyu vinaigrette and season slaw with enough dressing to coat, then toss. Reserve any additional dressing for possible garnish.

To cook steak: Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak (discard marinade from raw meat), turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes. Cut steak into strips on a bias, then into bite-sized pieces. Toss steak in the reserved marinade; chill.

To assemble salad: Toss grape and cabbage salad with toasted peanuts. Place salad on serving dish first, and then top with steak. Garnish with sliced grapes. You may also toss grape salad with sliced beef and serve as a finished salad.