Spicy Asian Beef Salad with Black Grapes and Napa Cabbage

In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes. He designed this recipe for retail foodservice, but it’s also suitable for many other foodservice venues.