Thai Steak and Citrus Salad

Name: Thai Steak and Citrus Salad
Ingredients: 11

4 oz. Trade East Cajun Seasoning
24 ct. Davis Creek Meats USDA Choice Hanger Steak, 6 oz.
3¾ lb. Markon Ready-Set-Serve Grapefruit Sections, drained
3¾ lb. Seedless Cucumbers, ¼" diced
3 lb. Markon Ready-Set-Serve Pineapple Chunks, drained
½ c. Markon Cilantro
192 ct. Markon Mint Leaves, sliced into ¼" pieces
1½ pt. Asian Chili Dressing
1 ½ lb. GFS Jumbo Roasted Cashews, chopped
10 oz. Trade East Hulled Sesame Seeds, toasted
10 oz. Trade East Black Sesame Seeds, toasted

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Season the steak with 1 tsp. of the Cajun seasoning. Place on a heated char-grill or broiler, and cook on both sides to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Slice the steak into 1¼” pieces. Pat the fruit dry with paper towel. Place 2½ oz. of grapefruit, 2½ oz. of cucumbers, 2 oz. of pineapple, 8 to 10 sprigs of cilantro, and 6 to 8 mint leaves in a stainless-steel mixing bowl and toss lightly with a rubber spatula. Place the salad mixture in the center of a chilled serving plate. Add the steak pieces and ladle 1 flz. of the Asian chili dressing over the salad. Top with ½ oz. of cashews and 2½ tsp. each of hulled and black sesame seeds. Serve immediately.