If using a wider cut of steak such as flank, slice it into two pieces along the grain. Combine the marinade ingredients in a small bowl and stir to dissolve the sugar. Transfer the steak to a ziplock bag and pour the marinade over the steak (*Footnote 1). Seal and massage the bag a few times. Marinate at room temperature for 20 minutes to an hour.

While the steak rests, combine the dressing ingredients in a small bowl. Stir until the sugar is dissolved.

Prepare the other salad ingredients and place in a large salad bowl.

When the steak is ready, remove it from the marinade and pat it dry with paper towels. Heat a cast iron skillet (or heavy-duty skillet) with a small amount of oil to coat the bottom of the pan over high heat until smoking. Add the steak and let it sear undisturbed for 1 to 2 minutes. Once the steak is fully seared, flip it and let it sear for another 1 to 2 minutes. Then lift the steak with a pair of tongs and sear each edge for about 30 seconds at a time. Turn the heat down to medium-high and let the steak continue to cook, flipping regularly, until the desired doneness is reached (about another 2 minutes for medium-rare, 3 to 4 minutes for medium). Remove the steak from the pan and let it rest for 10 minutes before cutting.

Combine the salad ingredients in a bowl and toss to distribute. Add 2 tablespoons of the dressing and toss to lightly coat.

Thinly slice the steak against the grain. Add it to the dressed salad and lightly toss it to distribute evenly, or serve the steak over the salad. Garnish with sliced chili pepper to add spiciness if needed.

Serve immediately with the rest of the dressing on the side. Enjoy warm or at room temperature.