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1
Trim fat from steak. Rinse meat, pat dry, and rub with 1 tbsp. soy sauce and the oil.
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2
Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Transfer steak to a plate. Let cool at least 30 minutes.
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3
On a board with a sharp knife, cut steak across the grain, straight up and down, into very thin slices, keeping slices in place. Cut steak lengthwise to divide the slices into halves or quarters.
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4
Combine 4 tbsp. soy sauce, broth, black beans, sherry, ginger, vinegar, cornstarch mixture, and brown sugar. In a large frying pan, stir dressing over high heat until boiling. Add steak and juices; stir until hot, about 2 minutes. Remove from heat.
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5
Put peanuts in a resealable plastic bag and coarsely crush with a meat mallet or bottom of a small, heavy skillet. Stack lettuce leaves and cut thinly widthwise.
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6
Mound lettuce equally into 6 wide salad or soup bowls. Spoon hot steak and dressing onto greens; sprinkle with bell pepper, green onions, and peanuts. Garnish with cilantro and serve immediately.
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7
Note: Nutritional analysis is per serving.
