6 oz. Pre-cut Unfried White Corn Tortilla Strips (06771)
4 lbs. Skirt Steaks , cut into 4 oz. portions
Korean BBQ Marinate , see related recipe
3 each Egg Whites , large , beaten
1 Tbsp. Toasted Sesame Seeds
12 oz. Chopped Romaine Lettuce
1 1/2 cups Shredded Napa Cabbage
1 1/2 cups Shredded Red Cabbage
12 each Thin Ribbon Sliced Carrots , lengthwise , refrigerated in cold water to curl
3 cups Diakon Radishes , julienned
24 each Bias Sliced Cucumbers , halved
Sweet Rice Wine & Asian Pear Vinaigrette , see related recipe
Bias Sliced Scallions , as needed
Toasted Sesame Seeds , as needed
1.) Preheat open-flame grill to medium-high and deep fryer to 350°F.
2.) Combine skirt steak and Korean BBQ Marinade. Allow to marinade for minimum 30 minutes.
3.) 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.
4.) To Make Each Salad: Grill one 4.0 ounces portion of steak for 3 ½ to 4 minutes per side or until medium to medium-rare or desired doneness; let rest. Meanwhile, arrange 1 ounce chopped romaine, 2 tablespoons 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 salad. Sprinkle with ½ cup reserved sesame tortilla strips, scallions and sesame seeds as desired. Serve with a 2 ounce ramekin of Asian Pear Vinaigrette.
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