Bring the steak to near room temperature (20–30 minutes). This evens out the internal temperature so the steak cooks evenly and sears more predictably; a cold steak will stay tough in the middle while the exterior overcooks.

Pat the steak dry with paper towels, then season both sides generously with kosher salt and black pepper. Drying is essential — moisture on the surface prevents a proper Maillard crust when searing.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. A hot pan and a bit of oil create a fast, even sear that produces a deeply flavored crust.

Sear the steak: lay the steak in the skillet away from you and don't move it for 2–3 minutes until a dark brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. Searing locks in flavor and creates the savory crust that contrasts the salad’s bright dressing.

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes. Resting allows juices to redistribute so slicing doesn’t spill them out — you want a juicy interior, not a dry one.

While the steak rests, prepare the vegetables: thinly slice the cucumber on a mandoline or with a sharp knife for even, paper-thin slices (they absorb dressing better). Julienne the carrots into matchsticks for texture contrast. Place mixed greens in a large bowl and toss lightly to loosen.

Toast the cashews: heat a small dry skillet over medium heat and add the cashews. Toast, shaking the pan, 3–4 minutes until fragrant and slightly darker — watch closely because nuts can burn quickly. Toasting intensifies their flavor and adds crunch that offsets the tender steak.

Make the dressing: whisk together the lime juice, coconut aminos, 1 tablespoon olive oil, grated garlic, sugar, and sliced chili. Taste and adjust: the dressing should be a lively balance of bright acidity, gentle sweetness and umami from the coconut aminos. Add 1/2 teaspoon toasted sesame oil if using for a subtle toasty note. Whisking emulsifies the dressing so it clings to the salad components.

Thinly slice the rested steak across the grain into 3–4 mm (1/8–1/4 inch) slices. Cutting against the grain shortens the muscle fibers and makes each bite tender — especially important for flank or other lean cuts.

Assemble the salad: add cucumber slices, julienned carrots, half the herbs and half the cashews to the bowl with greens. Pour about two-thirds of the dressing over the salad and toss gently to coat — you can reserve some dressing for guests to add more later. Tossing before adding steak ensures the greens and veg are evenly dressed.

Arrange the salad on a serving platter or divide among plates. Fan the sliced steak over the top, sprinkle remaining herbs and cashews, then drizzle the remaining dressing over the steak so it glosses the meat. Finish with a crack of black pepper and a small pinch of flaky sea salt if desired.

Serve immediately. This salad is best eaten while the steak is still slightly warm so its juices mingle with the cool, crisp vegetables for maximum contrast in temperature and texture.