Thai Steak Salad

In a large sealable bag, mix chili paste, 2 tablespoons lime juice, 3 tablespoons soy sauce; add flank steak and allow to marinade at least an hour. Heat a large grill pan (or outdoor grill) over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan (or grill); cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. For salad: Combine 2 tablespoons lime juice. 2 tablespoons soy sauce, fish sauce and next 5 ingredients (through sesame oil) in a small bowl; stir with a whisk. Combine cabbage slaw and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well (let sit for an hour or so if you have time, tossing occasionally). Serve slaw with sliced steak and drizzle steak with remaining 2 tablespoons juice mixture.