Ingredients
Method
- Season steak with salt and pepper. If time permits, let sit uncovered on a rack in the fridge for a few hours.
- Preheat oven to 350℉.
- Heat a pan over medium-high heat. Sear steak on both sides for 2-3 minutes until crust forms. Transfer to a sheet pan and into the oven to finish cooking until medium rare (125℉), or desired temperature. Once done, remove from pan and let rest for several minutes then cut into slices against the grain.
- In the same pan steak was cooking, add in your sliced shallots and grated garlic over medium heat. Sauté for a few minutes to caramelize onions. Slowly add in 1-2 tablespoons of water to release fond from bottom of the pan. Cook for another 2-3 minutes then set aside.
- In a clean dry pan over medium heat, start toasting rice. Stir constantly until golden brown. Grind in into a course powder using a blender, mortar and pestle, or spice grinder.
- In a bowl, mix together, shallot garlic mixture, fish sauce, coconut sugar, and lime juice. Then add sliced cucumber, halved tomatoes, picked herbs, a tbsp of toasted rice powder and streak slices.
- Serve and garnish with more toasted rice powder on top.
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