Thai Grilled Beef Salad

Instructions

1. Prepare the beef
   Rub the steak with 1 tablespoon of fish sauce and black pepper. Let it marinate at room temperature for 15 minutes. Meanwhile, preheat your grill to high heat or prepare a cast-iron skillet over high heat.
2. Grill the steak
   Brush the steak with vegetable oil. Grill for 3-4 minutes per side for medium-rare, or to your preferred doneness. Remove from heat and let rest for 5-10 minutes before slicing.
3. Make the dressing
   In a small bowl, whisk together the remaining 2 tablespoons fish sauce, lime juice, brown sugar, and sliced chilies until the sugar dissolves. Adjust seasoning to taste - it should be a balance of salty, sour, sweet, and spicy.
4. Slice the beef
   Cut the rested beef against the grain into thin slices, about 1/4 inch thick. Place in a large mixing bowl.
5. Assemble the salad
   Add the tomatoes, cucumber, red onion, mint, and cilantro to the bowl with the sliced beef. Pour the dressing over everything and toss gently to combine.
6. Finish and serve
   Sprinkle the toasted rice powder over the salad and give it one final gentle toss. Transfer to a serving platter or individual plates. Serve immediately while the beef is still warm, garnished with additional herbs if desired.