Spicy Asian beef salad with grapes and Napa cabbage

Make the marinade: fish sauce, honey, sesame oil, sugar, lime juice, chopped serranos with their seeds, and shallot rings.

Trim the fat from the flank steak, add it to the marinade and marinate (said as one to two hours here; two to three hours in the opening overview).

Grill on a preheated grill until there are grill marks, then finish in the oven about 10 minutes to medium-rare.

Rest the beef, then slice and chill it.

Make the shoyu vinaigrette: soy sauce, sesame oil, canola oil, rice wine vinegar, lime juice, honey, sugar, minced garlic and Dijon.

Peel the ginger with the back of a spoon, not too deeply since most of the flavour is under the skin; slice into thin planks, cut into sticks, then mince. Add to the vinaigrette.

Halve the Napa cabbage and cut it into thin strips (chiffonade), down near the crunchy stem.

Toss the cabbage with red pepper, cilantro leaves, chopped scallions, toasted peanuts and halved black grapes, with just enough vinaigrette to coat. Refrigerate; the dressed salad holds three or four hours.

Slice the rested flank steak against the grain at an angle.

Set aside some marinade that never touched the beef. Serve the salad topped with the chilled beef, or fold the sliced beef into the salad; garnish with more black grapes.