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 great for home cooks. 

Get the Spicy Asian Beef Salad with Black Grapes and Napa Cabbage recipe here!