PACIFIC RIM BEEF SALAD WITH SESAME-GINGER DRESSING

FOR THE MARINADE:
2 teaspoons sesame oil
1 teaspoon soy sauce
2 garlic cloves, minced
1 teaspoon freshly-ground black pepper
1 teaspoon Chinese plum sauce
1 small serrano chile, seeded, minced (or 1/4 tsp cayenne chile powder)
FOR THE STEAKS:
2 boneless strip sirloin steaks -, (about 10 oz each)
FOR THE SESAME-GINGER DRESSING:
1/2 cup unseasoned rice vinegar
1/3 cup julienned pickled ginger
1/4 cup sesame oil
1 tablespoon soy sauce
1 garlic clove, minced
FOR THE SALAD:
1 small Bibb or butter lettuce head, leaves separated (or mizuna lettuce)
1 bunch watercress, stemmed
1 red onion, julienned
1 red bell pepper, seeded, julienned
1 cup bean sprouts
2 scallions, sliced on a diagonal
1 cucumber, peeled, seeded, and sliced on a diagonal
1 tablespoon sesame seeds (for garnish)

TO PREPARE THE BEEF:
Thoroughly combine all the marinade ingredients in a large dish.

Turn the steaks in the marinade and cover the dish with plastic wrap. Marinate at room temperature for at least 1 hour, turning the steaks once. Or, alternatively, refrigerate overnight (in which case, bring to room temperature before sauteing).

TO PREPARE THE DRESSING:
Whisk together all the ingredients in a mixing bowl until emulsified. Set aside.

WHEN READY TO COOK:
Remove the steaks from the marinade and pat dry.

Heat a dry, heavy saute pan or skillet and sear the steaks over medium-high heat for about 4 minutes per side, until just medium-rare. Remove the steaks from the pan and let rest.

TO PREPARE THE SALAD:
Toss all the salad ingredients together with the dressing in a large mixing bowl. Divide salad on 4 serving plates. Cut beef in thin diagonal slices, place over each salad. Garnish each with sesame seeds.

Notes: The plum sauce in the marinade (also called duck sauce) is a sweet-and-sour Chinese condiment made with plums and apricots that, like the pickled ginger in the dressing, is available in most supermarket Asian food sections.

Servings: 4
Adapted from source: Steaklover's Companion: 170 Savory Recipes from America's Greatest Chefs by Frederick J. Simon