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Seared Steak Lettuce Cups

['1/4 cup finely chopped English hothouse or Persian cucumber', '1/4 cup thinly sliced scallions', '1 1/2 tablespoons fresh lime juice', '1 teaspoon finely grated peeled ginger', '1/2 teaspoon kosher salt, plus more', '1 (8-oz) flank steak', '1/4 teaspoon chili powder', '16 small crunchy inner leaves of butter lettuce, romaine, or endive', '2 tablespoons chopped salted roasted peanuts', '2 tablespoons thinly sliced fresh mint leaves', 'Asian sweet chili sauce is available at Asian markets', 'many supermarkets', 'and']

Combine cucumber, scallions, lime juice, and ginger in a medium bowl. Season to taste with kosher salt and set aside.
Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
Arrange lettuce leaves on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1" pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired.
Divide steak salad among lettuce cups; garnish with peanuts and mint leaves. Drizzle with Asian sweet chili sauce.

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