Combine Sichuan marinade ingredients in a bowl, add steak, and marinate in the fridge for 24 hours.
Blend spring onions, mustard, ginger, lime, garlic, shallots, honey, soy, and vinegar into a smooth paste.
Stream in the oils slowly while the food processor is running until the dressing is emulsified.
Mix all the cabbage salad ingredients together in a large bowl.
Wipe marinade off the steak and let it reach room temperature.
Heat a griddle pan and cook the steak for 2-3 minutes on each side.
Rest the meat for several minutes, then slice it.
Toss the salad with the dressing and serve alongside the sliced steak.