Thai Peach and Steak Salad

Thai Peach and Steak Salad

Yield: 24 servings.

3 lb. thin spaghetti or vermicelli pasta
3/4 cup peanut or vegetable oil
4 Tbsp. minced ginger root
12 cloves garlic, minced
1 tsp. salt
3 tsp. crushed red pepper flakes or 3 tsp. chili garlic purèe
6 lb. well-trimmed boneless beef top sirloin steak or flank steak, cut 1" thick
1 1/2 cups soy sauce
3/4 cup peanut or vegetable oil
1 1/4 cup seasoned rice vinegar
1/3 cup dark sesame oil
1 1/2 cups chopped basil
1 1/2 cups chopped cilantro
18 cups thinly sliced Napa (Chinese) cabbage
6 15-oz. cans sliced California cling peaches in light syrup, welldrained, slices halved
1 1/2 cups coarsely chopped roasted peanuts

Break spaghetti in half; cook until al dente. Drain and set aside to cool.

Combine 3/4 cup peanut oil, ginger, garlic, salt, and crushed red pepper in mixing bowl. Spread 1/4 cup of mixture over steak. Grill or broil steak for 5 minutes per side or until medium rare. Set aside.

For dressing: Add soy sauce, remaining peanut oil, seasoned rice vinegar and sesame oil to remaining peanut oil mixture; mix well. Stir in chopped basil and cilantro.

To serve: Place portioned cabbage, noodles and peaches in mixing bowl. Toss with dressing until well-coated. Slice portioned steak crosswise into thin strips. Add to bowl and toss well. Transer to serving plate and garnish with peanuts.

Photo Credit: California Cling Peach Board