Grind seeds in spice grinder until fine, being careful not to overgrind. In bowl, mix remaining ingredients except steaks. Whisk in ground seeds to blend. Remove 4 1/2 cups to another bowl; cover and reserve. In hotel pan, combine steaks with remaining Marinade/Sauce. Turn steaks to coat. Cover and refrigerate 2 to 6 hours, turning steaks once or twice.
For each serving, to order: Grill steaks as needed. Slice 5 ounces steak across the grain. Fan steak on plate. Drizzle with 3 tablespoons reserved Marinade/Sauce. (Thin with a little warm water, if too thick.) Serve with Asian cabbage slaw with a ginger-soy dressing.
Adapted from Chef Patricia Croze, E&O Trading Company, San Francisco, CA
