Preheat your grill or a grill pan over medium-high heat. Rub the flank steak with vegetable oil, salt, and black pepper.

Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing it thinly against the grain.

In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, shredded carrots, cilantro, mint, and red onion.

In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes to create the dressing.

Add the sliced steak to the salad mixture and drizzle with the dressing. Toss everything together until well combined.

If using, sprinkle chopped peanuts on top before serving.