Begin by mincing 2 cloves of garlic and half a jalapeno in a bowl. Add the juice of 2 limes, 2 tablespoons of fish sauce, 1 tablespoon of finely chopped lemongrass, 1 tablespoon of brown sugar, and a pinch of red chile flakes. Whisk until well combined.

In a dry skillet over medium-high heat, toast 1/4 cup of jasmine rice for about 8-10 minutes, stirring frequently, until golden brown and fragrant. Grind into a coarse powder once cooled.

Heat 2 tablespoons of vegetable oil in a skillet and sear a 1-pound New York strip steak for 5-6 minutes on each side for medium-rare. Let it rest for 10 minutes.

While the steak rests, slice 1 shallot and chop a handful of fresh mint leaves and cilantro. Combine in a large bowl with the sliced beef and dressing.

To serve, prepare a bed of lettuce on a plate and spoon the beef mixture over the greens. Garnish with halved cherry tomatoes and sliced cucumbers, and sprinkle with toasted rice powder.