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.