The ultimate in al fresco summer picnic fare!
For the dressing: In a small food processor or blender combine tamari, orange juice, ginger, garlic and red pepper flakes; process until ginger and garlic are minced and well incorporated.
Fire up the grill. Rub half of the dressing over both sides of steak and grill 4"to 5"from heat until done (about 7 minutes per side for medium done). Transfer steak to a platter, brush with dressing and set aside.
Grilling Option: Pre-soak 3-4 ears of corn and grill throughout, cool and remove kernels for the salad.
For frozen corn: In a small saucepan, combine corn and water, and bring to a boil over high heat. Reduce heat to medium, cover and cook until corn is heated through, 3-4 minutes. Drain corn, run under cold running water and drain again.
Pour salad dressing into a large salad bowl. Mix in vinegar and yummy steak juice from the platter. Add drained corn, prepared watercress (or substitute baby arugula), bell pepper, bean sprouts and scallions, and toss gently.
Carve steak into thin slices. Sprinkle salad with sesame seeds, arrange sliced steak on top and serve.
This makes a great picnic dish! Store the steak slices separately from the salad portion. Combine salad, dressing, steak slices and sesame on site. Bring steak knives, napkins and a wonderful wine/sake/asian beer.