Make the Dressing: Mince the garlic and half a jalapeno; combine them in a bowl with lime juice, fish sauce, lemongrass, brown sugar, and chili flakes. Taste and adjust seasonings as needed—set aside to let the flavors meld.

Prepare the Rice Powder: In a skillet, toast the jasmine rice over medium heat for about 10 minutes. Stir frequently until it turns golden brown, then let it cool before grinding into a coarse powder.

Cook the Steak: Heat vegetable oil in the same skillet over medium-high heat. Sear the New York strip steak for about 5-6 minutes on each side for medium-rare. Let it rest for a few minutes before slicing against the grain.

Combine Salad Ingredients: In a bowl, toss the sliced beef with shallots, fresh mint, and cilantro. Drizzle your prepared dressing over the top and gently mix in the toasted rice powder for extra crunch.

Serve: Arrange the salad over a bed of lettuce, then garnished with cherry tomatoes and cucumbers for a burst of color and flavor.