Asian Style Cobb Salad

Directions

1. For the meat: Combine the soy sauce, garlic, pepper and sesame oil in a shallow dish. Add in the meat and turn to coat. Cover and chill for 4 to 6 hrs, turning occasionally.
2. Prepare a barbecue (medium-high heat) or possibly preheat the broiler. Remove the meat from the marinade; scrape off the garlic. (Throw away marinade and garlic.) Grill or possibly broil the meat to desired doneness, about 5 min per side for medium-rare. Transfer the meat to a cutting board. Let cold for 10 min. Thinly slice the meat on the diagonal across the grain. Let cold for 20 min.
3. For the dressing: Combine the vinegar, ginger, cilantro and sesame oil in a bowl. Gradually whisk in the vegetable oil. Season with salt and pepper.
4. For the salad: Blanch the snow peas in boiling salted water just till they turn bright green, about 30 seconds. Drain. Run under cool water till cold to the touch. Drain well.
5. Place the iceberg, romaine and cilantro leaves in a large bowl. Add in half of the dressing and toss to coat. Arrange on a platter. Arrange the beef strips down the center of the salad. On one side, arrange the green onions and cashews; on the other arrange the tomatoes and snow peas. Drizzle with the remaining dressing. Sprinkle with the sesame seeds.
6. NOTES : If you double or possibly triple the recipe for the beef in this salad and serve it as a main course, you can use the leftovers for this salad. Mixing cilantro with the greens intensifies the salad's refreshing flavor.