Take-out sushi is the ideal starter for this meal, and purchased sesame noodles sprinkled with chopped peanuts go perfectly with the main course. Serving mini-scoops of refreshing fruit sorbets — like lemon, peach and boysenberry — with fortune cookies would be a really cool finish.
Makes 2 servings (can be doubled).
- 2tablespoons plus 4 teaspoons purchased teriyaki sauce
- 18- to 10-ounce sirloin steak (about 1 inch thick)
- 3tablespoons peanut oil
- 2tablespoons fresh lime juice
- 1tablespoon dark brown sugar
- 1/2teaspoon grated lime peel
- 2cups shredded napa or other green cabbage
- 1/2cup very thinly sliced red onion
- 2tablespoons slivered fresh mint
DIRECTIONS Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.