Season the flank steak with salt and black pepper.

Heat the vegetable oil in a grill pan or skillet over medium-high heat.

Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.

In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, cilantro, mint, and peanuts if using.

In a separate bowl, whisk together the lime juice, fish sauce, soy sauce, honey, garlic, ginger, and red pepper flakes until well combined.

Add the sliced steak to the salad and drizzle with the dressing.

Toss gently to combine and serve immediately.