Grill the flank steak over medium-high heat for 5 minutes per side or until desired doneness.

Remove the steak from the heat and let it rest for 10 minutes before slicing it thinly against the grain.

In a small bowl, whisk together the lime juice, sriracha, and minced ginger to create the dressing.

In a large bowl, combine the chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, red onion, green onion, and mint leaves.

Place the sliced steak over the mixed greens, drizzle with the prepared dressing, and toss gently to combine.

Garnish with crushed peanuts before serving immediately.