Seared Sesame Steak Paillard

Ingredients

Marinade

3 c. reduced-sodium soy sauce
1-1/2 c. dark sesame oil
1/4 c. minced garlic
1/4 c. minced fresh ginger
2 Tbsp. black pepper

24 Beef Ranch Cut (Shoulder Center) Steaks
    1" thick, each cut horizontally into 2 thin steaks
72 c. Asian Slaw (see below)
12 c. Nut & Noodle Mix (see below)
12 c. Fried Angel Hair Pasta (see below)
12 c. fried tortilla strips
4-1/2 c. Peanut Dressing (see below)
1-1/2 c. Honey-Lime Dressing (see below)
24 c. fried won-ton strips
8 oz. Markon Fresh Cilantro
       RFS Item 78014
2-1/2 oz. sliced green onion
1-1/2 c. toasted sesame seeds

Directions

1. In non-reactive container, combine all marinade ingredients.
2. Pound each halved steak to 1/4-inch thickness. Add steak to marinade, turn to coat. Cover and refrigerate at least 2 hours.
3. For each serving, to order: 
 a. Grill 2 marinated Paillards to medium rare or medium. Place paillards in center of serving plate. 
 b. In bowl, combine 3 cups Asian Slaw Mix, 1/2 cup Nut & Noodle Mix, 1/2 cup Fried Angel Hair
     Pasta and 1/2 cup fried tortilla strips. Add 3 tablespoons of Peanut Dressing; toss lightly. 
 c. Mound salad on Paillards. Drizzle with 1 tablespoon of Honey-Lime Dressing. Mound 1 cup fried 
     wonton strips to make a "nest" on top of salad. 
 d. Sprinkle with 1 tablespoon cilantro, 1 tablespoon green onion, and 1 teaspoon sesame seeds.

Yields: 24 servings

Asian Slaw
18 c. thinly sliced red cabbage
18 c. thinly sliced green cabbage
12 c. thinly sliced red bell peppers
12 c. thinly sliced yellow bell peppers
12 c. thinly sliced green onions

Combine all ingredients and toss lightly. Yield: about 72 cups

Nut & Noodle Mix
1 lb. oat cereal squares
8 oz. fried chow mein noodles
12 oz. cashews (halves and pieces) or, peanuts
1/2 c. vegetable oil
1/2 c. reduced-sodium soy sauce
1 Tbsp. salt
1 tsp. Culinary Secrets Onion Powder
         RFS Item 24400
1 tsp. Culinary Secrets Ground Ginger
         RFS Item 24054
1 tsp. Culinary Secrets Cayenne Pepper
         RFS Item 10508

Combine cereal squares, noodles and nuts; set aside. In bowl, whisk together the remaining ingredients. Add to cereal mixture; toss to coat. Spread onto a full sheet pan. Bake at 250 F for 1 hour, stirring occasionally. Cool completely. Yield: about 12 cups.

Fried Angel Hair Pasta
12 oz. Villa Frizzoni 10" Capellini (angel hair pasta), uncooked
         RFS Item 12864

Deep-fry the uncooked angel hair pasta in hot (375 F) oil until golden brown. Remove and drain. Yield: about 12 cups.

Peanut Dressing
1-1/2 c. peanut butter
3/4 c. honey
3/4 c. reduced-sodium soy sauce
1/3 c. fresh lime juice
1/3 c. vegetable oil
1/3 c. water
3 Tbsp. pickled ginger (sushi-style)
3 Tbsp. Katy's Kitchen Distilled Cider Vinegar
           RFS Item 39500
1 Tbsp. Culinary Secrets Curry Powder
           RFS Item 24330
1 Tbsp. minced garlic
1 1/2 tsp. dark sesame oil
3/4 tsp. Culinary Secrets Crushed Red Pepper Flakes
            RFS Item 24018
1/2 tsp. Culinary Secrets Black Pepper
            RFS Item 24236

In blender combine all ingredients. Process until well blended. Cover and refrigerate. Yield: about 4-1/2 cups.

Honey-Lime Dressing
6 Tbsp. honey
6 Tbsp. lime juice
6 Tbsp. peanut oil
2 Tbsp. pickled ginger (sushi-style)
2 Tbsp. dark sesame oil
2 Tbsp. Katy's Kitchen Distilled Cider Vinegar
           RFS Item 39500
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. Culinary Secrets Black Pepper
            RFS Item 24236

In blender, combine all ingredients. Process until well blended. Cover and refrigerate. Yield: about 1-1/2 cups.