Spicy Asian Beef Salad with Black Grapes and Napa Cabbage

Method

1. For the 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 (step 5).
2. Place the rest in a shallow baking dish, then add steak, and turn to coat. Marinate at room temperature for 90 minutes.
3. For the 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, and then toss. Reserve any additional dressing for possible garnish.
4. To cook the 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.
5. Cut steak into strips at a bias, then into bite-sized pieces. Toss the steak in the reserved marinade; chill.
6. 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 the grape salad with the sliced beef and serve as a finished salad.