Salpicón de Filete a lo Japonés
===============================
(Gingered Steak and Napa Cabbage Salad)
*Serves 4*

For marinade:
2 T soy sauce
2 T fresh lemon juice
1 T red-wine vinegar
1 T grated peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with ¼ t salt
¼ t dried hot red pepper flakes, or to taste

For salad:
2 1-inch-thick filets mignons (¾ lb or 340g), any fat trimmed
2 t vegetable oil
½ lb fresh shiitake mushrooms, stems discarded and caps sliced
½ t salt
¼ c water
1 T honey

1 small Napa cabbage (about 1½ lb or 680g), trimmed and sliced thin crosswise
1 c packed mizuna leaves or arugula, washed well and spun dry
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into ¼-inch (0.5 cm) julienne strips
2 scallions, sliced thin
½ cup packed fresh cilantro sprigs

Make marinade:
In a shallow bowl stir together marinade ingredients.

Add filets to marinade, turning to coat, and marinate at room temperature
15 minutes. Remove filets from marinade, letting excess drip off, and
reserve marinade. In a 10-inch non-stick skillet heat oil over moderately
high heat until hot but not smoking and sauté filets about 4 minutes on each
side for medium-rare meat. Transfer filets to a cutting board.

In any drippings remaining in skillet cook mushrooms with salt, stirring
frequently, until golden, about 3 minutes. Add reserved marinade, water, and
honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.

In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear,
scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to
coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates
and arrange steak slices on top. Garnish with reserved coriander sprigs.