Pat the flank steak dry with paper towels and season both sides with 1/4 tsp salt and a pinch (1/8 tsp) of black pepper. Drying the surface helps achieve a better sear; the salt seasons through and draws out a tiny bit of moisture for improved browning.

Make the sesame-ginger dressing: in a small bowl whisk together the grated ginger, 1 tbsp coconut aminos, 2 tbsp lime juice (from the lime) — reserve any remaining lime for serving — 1 tbsp olive oil, and the optional 1/2 tsp honey or maple if you like balance. Taste and adjust: the ginger adds brightness, coconut aminos provide umami and salt, lime brings acidity, and the oil smooths the flavors.

Marinate briefly: place the seasoned steak in a shallow dish or zipper bag and pour half the dressing (about 1 - 1.5 tbsp) over it. Let it sit at room temperature for 10–15 minutes while you prepare the salad. A short marinade coats the meat with flavor and lets the steak come slightly closer to room temperature, which helps it cook evenly and sear better.

Warm your pan: heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 2–3 minutes. A screaming-hot pan is essential to develop a deep, caramelized crust quickly without overcooking the interior.

Sear the steak: add a light brush (or 1 tsp) of oil to the pan to prevent sticking, then add the steak. Sear undisturbed for 2.5–3 minutes to form a dark crust, then flip and sear the other side for 2–3 minutes for medium-rare (time will vary slightly with pan and steak thickness). Searing develops Maillard flavors that make the steak taste roasted and complex.

Finish and rest: transfer the steak to a cutting board and immediately brush or spoon the remaining dressing over the hot steak to pick up the pan fond flavors. Tent loosely with foil and rest 6–8 minutes; resting lets the juices redistribute so they don’t spill out when you slice.

Prepare the salad base while the steak rests: in a large bowl combine the mixed cabbage & carrot slaw, sliced cucumber, most of the sliced green onion (reserve a little for garnish), and chopped cilantro. Toss with the remaining dressing (use what’s left plus up to 1 tsp lime juice to taste). Tossing the raw vegetables briefly with dressing softens them slightly and infuses them with the dressing’s flavor without making them soggy.

Slice the steak thinly across the grain: use a sharp knife to slice the rested steak into 1/8–1/4-inch slices against the grain — cutting against the muscle fibers shortens them and makes each bite tender.

Assemble and finish: divide the dressed slaw between two plates or bowls, fan the sliced steak over the top, then scatter the remaining green onion and cilantro. If using, sprinkle toasted sesame seeds and a final crack of black pepper. Serve immediately with lime wedges on the side. The contrast of warm steak and cool slaw is what gives this dish its dynamic, restaurant-quality texture profile.