Instructions: Turn on gas grill or put cast-iron skillet over high heat on stove. Season steak with salt and pepper and brush with 1 tablespoon peanut oil. Grill (or pan fry, covered) for 5 minutes on each side for medium rare. Remove to cutting board.

Meanwhile, trim cabbage and cut crosswise into strips 3/8 to 1/2 inch wide.

Put into salad spinner. Trim bottom inch of watercress stems. Halve rest of the watercress crosswise and add to cabbage. Fill salad spinner with water, drain and spin dry. Wrap cabbage and watercress in towels to remove excess moisture.

Trim scallions and cut green and white parts thinly, crosswise. Cut top off bell pepper. Stand it upright and cut down inside the four walls, separating them from center core and seeds. Then cut walls into thin strips. Remove and discard stems from the mushrooms and thinly slice caps. Coarsely chop cilantro.

Put the scallions, bell pepper, mushrooms and cilantro in a large serving bowl.

Peel and halve ginger. Peel garlic. With motor running, drop ginger and garlic down chute of a food processor and puree. Stop motor and scrape down sides of bowl with rubber spatula. Juice lime. Add lime juice, vinegar, fish sauce, sesame oil, remaining peanut oil and cayenne and salt to taste. Turn on processor and mix until dressing is combined.

Cut the steak in half with the grain. Then cut each half on diagonal against grain into 1/4 inch-thick slices about 2 inches long. Add meat and juices to vegetables. Add dressing and toss well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.