Begin by whisking together the steak marinade ingredients in a bowl and add steak to marinade. Turn over to coat on all sides and set aside as you prep other ingredients. You can also make this earlier in the day and place in the refrigerator.
Heat a grill pan to high heat and drizzle with grape seed oil (You can also grill the steak on an outdoor grill.) Use tongs to remove steak from marinade allowing any excess sauce to drip off.
Cook steak on hot grill for about 4-5 minutes on each side, until there is a good seared char and it’s medium-rare to medium in the center (or desired preference). Once done, remove from grill and set aside to rest.
In another bowl, add all the sweet chile vinaigrette ingredients together minus the grape seed oil and stir together. Then slowly whisk the grape seed oil, making the vinaigrette. Taste for seasoning and adjust as necessary.
To assemble the salad, add the cubed mango, arugula, sliced cucumber, tomatoes, peeled carrot, fresh herbs and toasted almonds together in a large bowl.
Slice steak into ½ in slices across the grain and add to salad. Pour dressing over salad and toss everything together so vinaigrette is evenly coated.
Divide salad between 2-3 bowls and serve with lime wedges.