Directions

1. In a large shallot dish combine soy sauce, 1 teaspoon black pepper, and lemongrass. Add steak and rub marinade all over both sides. Cover then place in fridge overnight.
   
2. In a large cast iron skillet, heat over medium-high heat and add vegetable oil. Brush lemongrass off the steak.
   
3. Once the pan is smoking place the steak in the pan. Cook each side of the steak for 3 minutes then transfer to a plate. Let the steak rest for 20 minutes.
   
4. Meanwhile, in a small pan add rice. Cook on medium-low heat until the rice is golden and toasted. Place in a spice grinder and grind into a powder. Add sesame seeds into the pan and toast until a little bit golden, set aside.
   
5. In a small bowl add fish sauce, sugar, lime juice, chili flakes, coriander, garlic powder, cayenne, 1/4 teaspoon black pepper, and rice powder.
   
6. Once steak is done resting slice across the grain and place into a large bowl. Add dressing in bowl and mix well. Add shallot, green onions, cilantro, and mint and mix well. Sprinkle with sesame seeds on top. Serve immediately with rice.