Mongolian Steak Salad          

Ingredients:
1 orange
3 (10 ounce) top sirloin steaks
2 Tbsp soy sauce
1 Tbsp honey
2 tsp minced garlic
1 tsp chopped ginger root

Dressing:
1/2 cup sesame oil
1 tsp Dijon mustard
1/2 cup rice wine vinegar
1 Tbsp chopped shallot
1 tsp minced garlic
1/2 tsp chopped fresh tarragon

1/2 head iceberg lettuce torn into bite size pieces
1/2 head romaine lettuce torn into bite size pieces
1 cup spinach leaves
1 cup frisee
12 sprigs watercress, tough stems removed
1 head radicchio torn into bite size pieces
1 tsp toasted sesame seeds
6 Belgian endive leaves
6 red pepper sticks

Directions:
Grate rind from orange, squeeze juice. Place steaks in container with lid. Mix orange juice, orange rind, soy sauce, honey, garlic and ginger root; pour over steaks. Cover, refrigerate 2 to 3 hours.

For Dressing - using wire whisk, slowly add oil to mustard; whisk until thickened. Add vinegar, shallot, garlic and tarragon. Season with salt and pepper.

Combine iceberg lettuce, romaine, spinach, frisee, watercress and radicchio in large bowl; toss. Add dressing; toss to coat. Divide onto serving plates. Heat grill. Season steaks with salt and pepper. Grill to medium-rare doneness. Slice each steak into 10 slices. Place 5 slices steak on each plate. Sprinkle with sesame seed and garnish with Belgian endive leaf and red pepper stick. 6 servings.