In a medium bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Mix well to create the marinade.

Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off. Season with salt and pepper.

Cook the flank steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness (medium-rare is recommended). Remove from heat and let it rest for 5 minutes before slicing.

In a large bowl, combine mixed salad greens, shredded carrots, sliced red bell pepper, cucumber, chopped green onions, and cilantro. Toss gently to combine.

Slice the rested flank steak against the grain into thin strips. Add the sliced steak to the salad mixture.

Drizzle any remaining marinade over the salad, if desired, and toss everything together gently to coat.

Serve the salad in individual bowls, garnishing with sesame seeds on top.