Seared Flank Steak with Thai Cucumber and Cashew Salad

Instructions:

1. Step 1:

   Heat 6 tsp sesame oil in a skillet over medium-high heat. Season flank steak with salt and pepper. Place in hot pan and cook 3 minutes per side, or until done to your preference. Transfer to a plate to rest.

2. Step 2:

   While flank steak cooks, peel cucumber; cut in half and scrape out seeds, then slice widthwise into half-moons. Thinly slice green onion. Chop cilantro.

3. Step 3:

   In a small bowl, whisk together white wine vinegar, remaining 6 tsp sesame oil and red curry paste.

4. Step 4:

   In a medium bowl, combine cucumber, green onion, cilantro and cashews. Toss with dressing and salt and pepper to taste. Slice flank steak against the grain of the meat, and serve on top of cucumber salad.