In a food processor or hand held mixer combine the ingredients for the marinade and process until well blended. Place the beef in a container, top with the marinade and allow to rest for a minimum of one hour and up to overnight
To prepare the salad, tear the romaine lettuce into pieces and place in a bowl. Cut the cucumber into 4 thin slices and then cut each into small strips. Cut the peppers in half, remove the stem and seeds and cut into thin slices. Place the vegetables in the bowl along with the spring onions, shallots, chopped mint, jalapeno slices and finely diced nuts.
Heat a barbeque or grilled pan until hot, add the steak and grill for 4-5 minutes per side or until the steak is cooked to your liking. Remove from the heat and allow to rest for at least 5 minutes before thinly cutting into pieces.
For the dressing, place the ginger, fish sauce, lime juice and honey in a bowl and whisk. Before serving the salad toss with the dressing and serve.