One of my favorite restaurants anywhere is Typhoon!, located in the great Northwest.

They have a menu item called "Beef & Grape", which is quite simply out of this world. If you are ever in Portland or Seattle and have the chance, you should give it a try.

That said, I have attempted to recreate a similar recipe on my own at home. While I'll never be as great a chef as the folks at Typhoon, you might find my attempt interesting, nonetheless. This is for people who enjoy a little bit of spice.

First prepare a marinade using:

1/4 cup Fish Sauce
1 T (or more) lime juice
4 to 6 cloves of fresh garlic
6 Thai Chiles, sliced fine
1 dash of hot sesame oil (or Mongolian fire oil)

Then take:

1 one-and-a-half pound flank steak

Score it on each side and marinate it for an hour or so in a glass pan (get the marinade on both sides).

When you're ready to cook, you'll broil the steak in the glass pan, 7 minutes on each side (we're shooting for medium rare here).

While the steak is broiling, put some romaine lettuce and spinach leaves on each plate, and slice up a whole bunch of grapes, length-wise.

When the steak is done, slice it into thin strips, and place the strips over the lettuce/spinach beds. Then, put a handful of grape-halves (per plate) over the steak. Finally, there will probably be some marinade/drippings in the pan; take a spoonful and pour it on top.

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This is a Thai-styled dish unlike your usual Thai restaurant fare. I'm still experimenting with the ingredients (I'm going to use more lime next time), but this combination seems to work quite nicely.

Let me know how you like it.