This tasty, healthy and beautiful dish gets rave reviews for flavor because both the steak and the salad are flavored by the grapefruit reduction mixture, part of which is used as a marinade for the steak, with the remainder used to dress the fruit accompaniment.
Place the grapefruit juice into a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about ½ cup, about 5 minutes (watch carefully – timing may vary!). Remove from heat and allow to cool, then add sesame oil, rice vinegar, marmalade, salt and pepper, whisking until well blended.
Place steak into a large zip-top plastic bag; spoon 1/3 cup of the grapefruit juice mixture over, turning to coat (reserve remainder for later use). Close bag securely and marinate in refrigerator for at least 30 minutes, or up to 2 hours.
Preheat outdoor grill to high heat. Remove steak from marinade, discarding marinade in bag – pat steak dry, then place on grid over direct high heat for 8 to 10 minutes, turning once halfway through grilling time, or until desired doneness (do not overcook). Remove the steak from the grill; season with additional salt and pepper, if desired, and let rest for about 5 minutes before carving into thin slices.
While steak is resting, in a large mixing bowl combine grapefruit, Asian pear, mango and dried cranberries; add remaining grapefruit reduction mixture that was not used to marinate steaks, tossing gently to blend. Serve fruit mixture with sliced steak. Sprinkle steak and fruit lightly with sesame seeds, if desired. May be garnished with fresh flat leaf parsley as well. Makes 4 servings.