Asian Steak Salad with Cucumber and Napa Cabbage

¼ cup fresh lime juice (2 limes)
¼ cup rice vinegar
2 tbsp vegetable oil (such as safflower)
1 tbsp toasted sesame oil
½ tsp red pepper flakes
1 garlic clove, crushed through a press
1 lb. flank steak
¼ cup soy sauce
½ head napa cabbage, thinly sliced cross-wise
1 cucumber, halved lengthwise and thinly sliced diagonally
¼ cup coarsely chopped unsalted roasted peanuts

Pierce steak all over with a fork and place in a resealable plastic bag. Pour soy sauce and half of the lime juice mixture over steak (reserve remaining half for dressing). Marinate at room temperature for at least 10 minutes.

Heat broiler, with rack set 4 inches below heat. Line a rimmed baking sheet with aluminum foil and set aside. In a small bowl, whisk together lime juice, vinegar, oils, red pepper flakes, and garlic.

Lift steak from marinade and discard marinade. Place steak on prepared baking sheet. Broil, without turning, until medium rare, about 8-10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.

In a large bowl, toss cabbage and cucumber with reserved dressing. Divide among 4 plates. Top salad with steak and peanuts.