Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette

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Salad:

1 medium Napa cabbage, cored and fine julienne

1/2 medium green cabbage, cored and fine julienne

1/2 medium red cabbage, cored and fine julienne

2 carrots, peeled and fine julienne

1 bunch mint leaves, picked

1 bunch Thai basil leaves, picked

1 bunch cilantro leaves, picked

Vinaigrette:

2 cups canola oil

3 large shallots, peeled and finely sliced

2 stalks lemongrass, white part only, minced

2 to 3 Thai bird chiles, de-stemmed, minced

2 tablespoons fish sauce

1/2 cup fresh lime juice

1/2 cup rice wine vinegar

2 tablespoons sesame oil

Salt and freshly ground black pepper, to taste

1/4 cup toasted sesame seeds, to garnish

Thai beef:

2 choice sirloins (8 to 9 ounces each), or similar cut of beef

2 jalapenos chiles, roughly chopped

2 serrano chiles, roughly chopped

1 tablespoon sambal

4 large shallots, peeled and roughly chopped

4 garlic cloves

3 tablespoons honey

2 cups soy sauce

1 cup rice wine vinegar

Salt and freshly ground black pepper, to taste