In a bowl, mix the soy sauce, fish sauce, honey, lime juice, chili paste, and a sprinkle of black pepper.

Place the flank steak in a resealable bag with the marinade, seal it, and pop it in the fridge for at least 30 minutes.

Preheat your grill to medium-high heat.

Remove the steak from the marinade, letting the excess drip off.

Grill the steak for about 4-5 minutes on each side for medium-rare, depending on your preferred doneness.

Let it rest for a few minutes before slicing it against the grain.

While the steak is resting, toss the salad greens, cucumber, bell pepper, and cilantro in a large bowl.

In a separate bowl, whisk together the olive oil, lime juice, soy sauce, honey, and garlic powder until well-combined.

Taste and adjust as needed—sometimes a dash more lime juice does wonders!

Slice the grilled steak and lay it over the salad mixture.

Drizzle with dressing and sprinkle with chopped peanuts for that delightful crunch.

Serve immediately and savor every bite!