Combine vinegar, 2 tablespoons soy sauce, burger seasoning, ginger, garlic and oil in a resealable plastic bag. Add beef; turn to coat. Marinate in the refrigerator a minimum 1 hour or overnight.
For Salad Dressing:
Whisk together lime juice, honey, 1 teaspoon soy sauce, sesame oil, garlic, ginger and crushed red pepper. Slowly whisk in 2 tablespoons oil; set aside.
For Salad:
Prepare noodles according to package directions. Drain and cool.
Toss noodles with lettuce, carrots, cucumbers, bell pepper, green onions and cilantro in a large bowl. Cover and refrigerate until ready to serve.
Preheat grill to high heat.
Brush cooking grates clean. Coat grates with grill spray to prevent sticking. Remove steak from marinade; discard marinade.
Grill steak over direct high heat 8 to 10 minutes for medium doneness, turning once. Transfer steak to cutting board and rest 5 minutes.
Toss salad with the dressing and top with steak slices. Serve immediately.
Yield: 6 servings 
