Ginger-Maple Marinade and Dressing:
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup pure maple syrup
- 1/4 cup lemon juice
- 2 tablespoons minced fresh ginger
- 1 tablespoon sesame oil
- 1 1/2 teaspoons minced fresh garlic
- 1 1/2 teaspoons chile-garlic paste
- 2 (10-ounce) boneless beef top loin (strip) steaks, cut 1-inch thick
- 1/4 teaspoon pepper
- 1 large red onion, cut into 1/2-inch thick slices
- 4 cups thinly sliced napa cabbage
Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
Preheat charcoal grill to medium heat.
Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.
Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally.
Cook's Tip: 2 beef shoulder petite tender roasts (8 to 12 ounces each) or 2 beef shoulder center steaks (ranch), cut 1-inch thick (about 8 ounces each) may be substituted for top loin (strip) steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium-rare to medium doneness, turning occasionally. Grill shoulder center steaks, covered, over medium, ash-covered coals 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare to medium doneness, turning occasionally.