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1
Turn on gas grill or possibly put cast-iron skillet over high heat on stove.
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2
Season steak with salt and pepper and brush with 1 Tbsp.
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3
peanut oil.
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4
Grill (or possibly pan fry, covered) for 5 min on each side for medium rare.
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5
Remove to cutting board.
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6
Meanwhile, trim cabbage and cut crosswise into strips 3/8 to 1/2 inch wide.
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7
Put into salad spinner.
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8
Trim bottom inch of watercress stems.
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9
Halve rest of the watercress crosswise and add in to cabbage.
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10
Fill salad spinner with water, drain and spin dry.
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11
Wrap cabbage and watercress in towels to remove excess moisture.
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12
Trim scallions and cut green and white parts thinly, crosswise.
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13
Cut top off bell pepper.
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14
Stand it upright and cut down inside the four walls, separating them from center core and seeds.
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15
Then cut walls into thin strips.
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16
Remove and throw away stems from the mushrooms and thinly slice caps.
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17
Coarsely chop cilantro.
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18
Put the scallions, bell pepper, mushrooms and cilantro in a large serving bowl.
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19
Peel and halve ginger.
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20
Peel garlic.
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21
With motor running, drop ginger and garlic down chute of a food processor and puree.
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22
Stop motor and scrape down sides of bowl with rubber spatula.
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23
Juice lime.
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24
Add in lime juice, vinegar, fish sauce, sesame oil, remaining peanut oil and cayenne and salt to taste.
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25
Turn on processor and mix till dressing is combined.
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26
Cut the steak in half with the grain.
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27
Then cut each half on diagonal against grain into 1/4 inch-thick slices about 2 inches long.
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28
Add in meat and juices to vegetables.
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29
Add in dressing and toss well.
