Japanese- inspired steak salad is a summertime favorite,

GLOBAL PANTRY: Look to Japan f or the f amily day meal and try Japanese steak salad with sesame dressing. Serve with crusty rolls. The f amily will line up f or raspberry crisp f or dessert: Heat oven to 375 degrees. Toss 3 pints fresh raspberries with 2 tablespoons sugar in a medium baking dish. Separately, combine 1 cup coarse fresh bread crumbs, 2 tablespoons melted butter and 2 tablespoons sugar. Scatter topping evenly over berries and bake 40 minutes or until topping is golden and berries are bubbly. Cool slightly and serve. Plan ahead: Save some steak and dessert f or a second meal ( see Round 2: Heat and Eat, at right).

Ingredients For the marinade and dressings:

3 tablespoons dry sherry

3 tablespoons reduced- sodium soy sauce

3 tablespoons unseasoned rice wine vinegar

2 tablespoons hoisin sauce

1/ 2 teaspoon grated fresh ginger

1/ 4 cup water

2 tablespoons chopped green onion

1 tablespoon sugar

1 tablespoon dark ( toasted) sesame oil

For the salad:

1 ( 1 1/ 2- pound) top sirloin steak, about

1 inch thick

3 cups sliced napa cabbage

3 cups sliced romaine or green cabbage

1/ 2 cup thinly sliced carrots

1/ 2 cup thinly sliced radishes

1/ 2 cup thinly sliced, seeded cucumber

1 cup cooked rice, still hot

24 snow pea pods, blanched ( see Note) Servings: makes 4 servings, plus 4 servings for later Preparation time: 20 minutes; marinating time: 2 hours Cooking time: 16 to 21 minutes; standing time: 5 minutes

For marinade: In a small bowl, combine sherry, soy sauce, vinegar, hoisin sauce and ginger. Place steak and 1/ 3 cup marinade ( reserving remaining marinade) in a resealable plastic bag; seal and turn to coat. Marinate in refrigerator 2 hours, turning once.

For dressing: Add water, onion, sugar and oil to remaining marinade; mix well.

Remove steak from bag; discard marinade. Place steak on rack in broiler pan so surface of beef is 4 inches from heat. Broil 16 to 21 minutes for mediumrare to medium doneness, turning once. Let stand 5 minutes. Carve steak into thin slices and reserve half for Monday’s soup. In a large bowl, combine napa cabbage with romaine or green cabbage, carrots and radishes; divide among 4 plates. Arrange cucumber, rice, snow peas and beef on salads. Serve with dressing.

Note: To blanch is to plunge into boiling water, then into cold water to stop cooking.

Per serving: 153 calories, 17 grams protein, 4 grams fat ( 24 percent calories from fat), 1.3 grams saturated fat, 10 grams carbohydrate, 42 milligrams cholesterol, 204 milligrams sodium, 1 gram fiber.

Carb count: 0.5.