Whisk together the lime juice, fish sauce, sugar, 1 tablespoon of the oil and minced chiles. Set aside.

Season steak with salt and pepper and place in a shallow bowl (I use a Pyrex pie plate). Pour over about 3 tablespoons of the reserved sauce, turning to coat, and marinate while you prepare the rest of the dish.

Bring a large pot of salted water to a boil. Add the noodles and stir when well to distribute in the water. Cover. Remove from heat and allow to sit for about 6 to 8 minutes, or until al dente, stirring often to prevent sticking. Drain and rinse under cool water right in the colander; set aside.

While the noodles are being prepared, toss the cabbage, daikon, cucumbers, mint and peanuts together in a large mixing bowl.

Heat remaining tablespoon of oil in a cast-iron pan (or grill pan) over medium-high heat. Add steak and cook, flipping once, until nice and crusty on the outside and to your level of preferred doneness on the inside. Total cooking time will be about 6 to 8 minutes. Let rest for 5 minutes, then slice against the grain.

Add the steak to the vegetables in your mixing bowl and add just enough of the reserved dressing, tossing to coat lightly. Taste and season with salt if needed. Your salad is ready to serve.