• Trim the root ends from the scallions; cut the scallions into 1-inch pieces.
• Trim the ends from the summer squash; using a peeler, cut the squash into thin ribbons, or using a sharp knife, cut the squash lengthwise into slices about ¼ inch thick.

In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the scallions, season with salt, and cook, stirring occasionally, until lightly charred, 2 to 3 minutes. Transfer to a plate.
If the pan is dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the squash, season with salt, and cook, turning once, until lightly charred, 1 to 3 minutes, depending on thickness. Transfer to the plate with the scallions. Do not clean the pan.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In the same pan used for the squash, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut the steaks against the grain into ½-inch-thick slices.
While the steaks cook and rest, prepare the remaining salad ingredients.

• Juice the lime.
• Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
• Cut the grape tomatoes in half.
• Strip the basil leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the lime juice, Thai dressing base, and as much sambal oelek as you like.

In a large bowl, combine the mixed greens, cashews, scallions, squash, radishes, tomatoes, and basil. Add half the Thai dressing and toss to coat. Season to taste with salt.

Transfer the salad to individual bowls. Top with the steak slices, drizzle with the remaining Thai dressing, and serve.