Steak Thai Cobb Salad

INGREDIENTS:Lemongrass Dressing:
3 ½ cups lime vinaigrette (recipe follows)
2 Tbsp. minced fresh lemongrass
24 beef loin, top sirloin butt steaks, boneless, 1-inch thick (IMPS/NAMP 1184a)
9 lbs. iceberg lettuce
4 ½ lbs. tomatoes, seeded and diced
3 lbs. avocado, diced and dipped in lemon juice
3 lbs. bean sprouts
12 oz. green onions, sliced
3 cups cilantro, chopped
4 ½ cups peanut dressing (recipe follows)

Lime Vinaigrette:
1 cup honey
1 cup fresh lime juice
¼ cup cider vinegar
3 Tbsp. Dijon-style mustard
2 Tbsp. ginger, grated
2 tsp. salt
½ tsp. ground black pepper
1 cup peanut oil
¼ cup sesame oil

Peanut Dressing:
1 cup honey
1 cup soy sauce
½ cup fresh lime juice
¼ cup cider vinegar
¼ cup water
1 Tbsp. garlic, minced
1 Tbsp. ginger, grated
1 Tbsp. curry powder
1 tsp. red pepper flakes
½ cup vegetable oil
2 tsp. sesame oil
2 cups peanut butter DIRECTIONS:For lemongrass dressing: In bowl, whisk lime vinaigrette and lemongrass. Cover and refrigerate. Yields 3½ cups. For each serving to order: Grill 1 steak to medium. Meanwhile, in bowl toss 6 oz. lettuce with 1 oz. lemongrass dressing. Plate lettuce. Top with parallel rows of 3 oz. tomatoes, 2 oz. avocados, 2 oz. sprouts and ½ oz. onions, leaving an empty space or row in center. Chop steak into bite-size pieces; fill in empty space/row with steak. Garnish with 2 Tbsp. cilantro. Serve with 1½ oz. peanut dressing in ramekin.

For lime vinaigrette:
Into processor blender, measure honey, lime juice, vinegar, mustard, ginger, salt and pepper. Blend until smooth. With motor running, add peanut oil and sesame oil in a thin stream; blend until emulsified. Cover and refrigerate. Yields 3 ½ cups.

For peanut dressing:
Into processor or blender, measure honey, soy sauce, lime juice, vinegar, water, garlic, ginger, curry powder and red pepper flakes; blend. With motor running, add vegetable oil and sesame oil in a thin stream until emulsified. Add peanut butter to blender; blend thoroughly. Cover and refrigerate. Bring to room temperature before serving. Yields 5 ½ cups. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CATTLEMEN’S BEEF BOARD AND NATIONAL CATTL