Begin by mincing 2 cloves of fresh garlic and 1 jalapeno, adjusting the heat by removing seeds if desired. In a bowl, whisk together the minced garlic, jalapeno, the juice of 2 limes, 3 tablespoons of fish sauce, 1 stalk of minced lemongrass, 1 tablespoon of brown sugar, and a pinch of red chile flakes. Taste and adjust seasoning, then set the dressing aside to allow the flavors to meld.

Heat a dry skillet over medium-high heat and add 1/4 cup of uncooked jasmine rice. Toast the rice for about 10 minutes, stirring frequently, until it turns golden brown and fragrant. Once toasted, transfer the rice to a countertop or food processor and grind it into a coarse powder.

In the same skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Carefully add a New York strip steak, searing it for 5-6 minutes on each side or until it reaches a medium-rare doneness. After cooking, remove the steak and let it rest for 5 minutes before slicing it thinly against the grain.

In a large bowl, combine the sliced steak, 1/2 cup of thinly sliced shallots, and a handful of freshly torn mint leaves and cilantro. Pour the dressing over the mixture, tossing gently to coat everything evenly without damaging the delicate herbs.

Prepare a bed of mixed lettuce leaves on serving plates. Spoon the beef mixture over the greens, then top with 1 cup of halved cherry tomatoes and 1 diced cucumber. Sprinkle the toasted rice powder generously on top for that signature texture.