Dressing:

1. Combine all ingredients in a dressing bottle or measuring cup and whisk or shake vigorously.

Salad:

1. Julienne carrots using a julienne peeler, or grate them with a box grater. Peel the mango and julienne it, stopping where you feel the pit beneath the flesh. You can also slice the mango off the pit and grate it with a box grater. Combine the carrots, mango, sliced shallot, and chili lime dressing in a large bowl and toss well to combine.
2. At this point you could finish the salad and eat it as is, but I think it really benefits from at least an hour’s rest covered in the refrigerator.
3. So, if you have time, cover and refrigerate from 1 to 24 hours to let the flavors mingle. Just before serving, add the cashews and cilantro and toss until well combined.
4. Generously season the steak on both sides with salt and pepper. Preheat a large heavy bottom skillet (not non-stick) over high heat. Once the pan is good and super hot, add butter or oil, and sear the steak for 3-6 minutes on either side, flipping only once. This will depend on the thickness of the steak, but 3 minutes per side should get you to about medium rare, and 6 should get you closer to medium well. Remove steak to a cutting board and let it rest for at least 5 minutes before slicing against the grain of the meat, into super thin slices with a very sharp knife.
5. While steak is resting, toss the salad again to redistribute the dressing. Plate the salad and top with slices of steak.