Asian Steak Salad

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   ["Start by mixing everything for the dressing, stirring until the sugar dissolves.", "Split the cucumber in half lengthwise, scoop the watery ""seed"" membrane from the center and either thinly sliced into half-moons or, if you're feeling dexterous or have a julienne peeler, julienne into strips.", "Tear up the lettuce and mix on a large platter with the herb leaves and sliced green onions and set in the fridge until everything's ready - no more than 20 minutes, though. If you want to chop the herbs a little bit do so roughly but do not do this in advance or they will wilt and turn black.", "Preheat your grill or grill pan and let it get screaming hot. Slather the steak with enough vegetable oil to coat it, moderately, and sprinkle with kosher salt.", "Once the grill is very hot, slap the steak on and grill it for about 3 - 4 minutes before flipping and grilling an additional 2 - 3 (or a thermometer reads about 125u00b0, give a few degrees).", "Move to a foil lined plate and cover with more foil for 10 minutes where it will carry-over cook to a perfect medium-rare at 130 - 135u00b0.", "Once it's wrapped in its foil parcel, plunk the cucumbers into the dressing.", "After the steak has had its time to rest, thinly slice it on a bias against the grain. If any juices from the beef have accumulated in the foil, plunge the beef back into it so it can soak it up.", "Lay the beef across the salad. Remove the cucumbers from the dressing scatter over the salad, adding a little more dressing as needed, and sprinkling with the crunchy flakes of salt if using."]

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