1-First, marinate the steak by combining 1 ½ pounds fillet steaks or ribeye, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 2 tablespoons fresh lime juice, 1 tablespoon sesame oil, and black pepper to taste in a jar. Shake until emulsified, then place the steak in a sealed bag and refrigerate for 1 hour to overnight for the best taste.

2-Next, prepare the dressing by mixing 3 tablespoons fresh lime juice, 1 tablespoon chili garlic sauce, 3 tablespoons grapeseed or olive oil, 1 teaspoon fish sauce (if using), 1 teaspoon sugar, and 2 minced garlic cloves in a shaker jar. Adjust the seasoning with kosher salt to taste and set it aside for later.

3-Grilling and Assembling the Salad: Remove the steaks from the marinade, pat them dry, season with kosher salt, and let them rest at room temperature for 30 minutes. Grill the steaks to your desired doneness on a clean, oiled grill or grill pan, then let them rest before slicing. While that’s happening, cook 8 ounces of linguine according to package instructions, cool it, and toss with some dressing to keep it moist.

4-Combine the greens (like watercress or romaine, one cut into ribbons and the other torn), 1 cup shredded napa cabbage, and 1 cup carrot ribbons in a large bowl, then toss with the dressing. On a serving platter, layer half the salad mixture, scatter the steak slices, 1 cup halved grape tomatoes, ¼ cup peanuts (if using), and 1 sliced avocado (if using); add the remaining salad mixture and repeat. Finally, drizzle with the remaining dressing and serve for a refreshing meal.