Whisk together all marinade ingredients until the honey and salt are fully dissolved.

Place the flank steak in a shallow dish or zip-top bag and pour the marinade over. Turn to coat.

Cover and refrigerate for at least 30 minutes or up to 8 hours. The longer the better (overnight works well).

When you're ready to cook, smash and salt the cucumbers before touching anything else. Place the mini cucumbers on a cutting board. Using the flat side of a large chef's knife, smash each cucumber firmly until it cracks and splits open -- you want rough, jagged edges, not uniform slices.

Cut each smashed cucumber on a roughly 45-degree bias into pieces about 1 to 1½ inches long. Transfer to a colander, over the sink or a large bowl (to collect liquid) toss with 1 teaspoon fine sea salt, and set aside for 30-45 minutes minimum. The longer the better -- 1 hour if you have it. Set a timer and move on to the following step.

Use the cucumber rest time to do everything else! In this window: make the dressing, prep and shred the cabbage, slice the radishes and scallions, dice the mango, roughly chop the cashews, pull the steak from the marinade to come to room temperature, and prep the grill. By the time all of that is done, the cucumbers will be ready.

Whisk together all dressing ingredients until combined.

Taste it -- it should feel quite punchy and strong on its own. That's intentional. The cucumbers will dilute it once mixed, so a dressing that tastes too bold by itself will taste exactly right in the salad. Adjust lime for brightness or honey for balance. Set aside.

Once the cucumber timer is up, shake the colander over the sink to drain off the liquid. Then gather the cucumbers in a clean kitchen towel or a thick layer of paper towels and squeeze firmly (really put some pressure on it). You want to force out as much remaining water as possible. Spread on paper towels and pat dry. This step is the difference between a crisp salad and a watery one.

Preheat the grill or grill pan to medium-high and lightly oil the grates with avocado oil.

Grill 5-6 minutes per side for medium-rare, or to your preferred doneness.

Transfer the grilled steak to a cutting board, season generously with flaky sea salt and rest for at least 5-10 minutes -- do not rush this.

Assemble the salad while the steak rests. In a large bowl, combine the squeezed and dried cucumbers, edamame, radish slices, purple cabbage, and scallions.

Start with about half the dressing and toss well to coat -- then pause and assess before adding more. The mango adds its own juiciness, the cucumbers will continue releasing some moisture, and the sesame oil spreads as everything moves around.

Add more dressing gradually until everything looks glossy and well coated, but nothing is pooling at the bottom of the bowl.

Fold in the diced mango gently last. Add the fresh cilantro and mint at the very last second and toss once or twice -- these go in right before the plate hits the table, not during assembly.

Next, slice the steak thinly against the grain (perpendicular to the direction the muscle fibers run).

Plate and serve right away! Spread the salad onto a large platter or into bowls. Lay the steak slices on top. Scatter the cashews and sesame seeds over everything. Add extra fresh cilantro and mint, lime wedges, and chili crisp on the side. Serve the remaining dressing alongside or on top of the steak. Enjoy!