Step 1Mix the sesame oil, soy sauce, lime juice, orange juice, lime zest, orange zest, garlic, ginger and minced chile to make a marinade. Put the flank steak in a large resealable plastic bag and pour the marinade over the top. Close the bag and refrigerate for about 1 hour.
Step 1Mix together the sesame oil, peanut oil, rice vinegar, lime juice, orange juice, ginger, garlic, honey and soy sauce in a bowl. Cover and refrigerate. Makes two-thirds cup.
Step 1Wash and trim the asparagus. Brush with the peanut oil and season with salt and pepper. Heat a seasoned grill pan over medium-high heat. Grill the asparagus, rolling them to cook all sides until they are just tender, about 5 to 7 minutes. Remove from the pan and set aside.
Step 2Remove the steak from the marinade and grill for approximately 6 minutes on each side until medium rare. Let rest for about 5 minutes and slice very thinly on the bias against the grain.
Step 3Put the arugula, tomatoes and onions in a large bowl. Add the asparagus. Pour dressing over the salad and gently mix to coat. Arrange the steak slices on top.