Thai Steak Salad

From: Rusty Bucket restaurants. Yield: 2 servings.

12 oz. marinated tenderloins (marinade recipe follows)
10 oz. lettuce mix
8 oz. soy ginger dressing (recipe follows)
6 oz. vegetable mix (recipe follows)
20 pieces pineapple
4 oz. udon noodles
2 oz. candied peanuts
2 tsp. toasted sesame seeds
16 cilantro leaves

Vegetables:
2½ cups carrots, matchstick cut
2¼ cups cucumber, julienne
1½ cups red pepper, julienne
1/3 cup red onion, julienne
4 cups bean sprouts, crisp
3 oz. cilantro, julienne
3 green onions, bias cut
3 Tbsp. sesame seeds

Steak Marinade:
4 cups soy sauce
4 cups pineapple juice
4 oz. small-diced ginger
2 cups mirin
1 cup sesame oil

Soy Ginger Dressing:
1 oz. garlic cloves
2 oz. ginger
1 cup soy sauce
1 ½ cups brown sugar
6 oz. sesame oil
6 oz. rice wine vinegar 
¾ cup olive oil blend
1 tsp. crushed red pepper
1 oz. fresh lime juice
1 Tbsp. mint, chopped

For salad: Sear steak in a very hot sauté pan and cook to desired temperature. Set on a cutting board to rest until ready to slice steak. In mixing bowl, place lettuce mix, vegetable mix, pineapple, udon noodles and dressing. Toss to mix well and place salad in a room temperature pasta bowl, making sure to pile salad high in the center of the bowl and top with peanuts. Slice steak against the grain on a bias and top salad with steak. Garnish with sesame seeds and cilantro. 

For vegetables: Slice all vegetables and mix ingredients together. Refrigerate until ready for use. 

For steak marinade: Dice ginger very small and combine with the rest of the ingredients into a mixing bowl. Mix well.

For soy ginger dressing: Add ingredients, except oil, to a blender. With blender running, slowly add oil to emulsify. Repeat process until you have made the amount of dressing needed. Whisk in mint at the end.