Marinate the steak overnight in the beef marinade.

In a small bowl, stir together the maple syrup, lime juice, fish

sauce, and chiles.

To grill the steak, heat the grill to high, shake the excess marinade

off of the steak, and place it on the grill.

Cook for approximately 4 to 5 minutes per side for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for well done.

The steaks should be golden brown and slightly charred.

Let rest for at least 10 minutes.

To cook the steak in a skillet, heat a large skillet over medium high heat for about 1 minute. Once the pan is hot, take the steak out of the marinade and shake off any excess.

Place the steak in the skillet and sear for 3 to 5 minutes per side for rare to medium-rare, 5 to 8 minutes for medium to medium-well, or 8 to 10 minutes for well done. For thicker steaks, sear for 3 to 5 minutes per side and then roast in a 400˚F oven for 5 to 7 minutes.

Let the steak rest for at least 10 minutes.

Once it has rested, thinly slice the cooked beef and add it to the maple syrup mixture.

Add in the cucumber, red onion, green onion, celery leaves, and mint leaves, and mix well.

Garnish with lime wedges and serve on a bed of shredded cabbage.