2 inches ginger root, grated |
1/4 cup teriyaki sauce |
4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick |
1 tablespoons grill seasoning (recommended: montreal steak seasoning by mccormick) |
vegetable oil, for drizzling plus 3 tablespoons |
12 sea scallops |
4 to 5 tablespoons toasted sesame seeds |
4 to 5 tablespoons chopped chives |
salt and freshly ground black pepper |
2 teaspoons toasted sesame oil |
1 small napa cabbage chopped into 1 1/2-inch dice |
1 red onion, quartered and thinly sliced |
3 to 4 cloves garlic, grated |
1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces |
1 to 3 tablespoons asian hot chili sauce or hot sauce, to your taste |
3 tablespoons rice wine vinegar |
2 limes, zested and juiced |
3 tablespoons freshly chopped cilantro leaves |