Nam tok neua, Thai waterfall grilled beef salad

Stir together oyster sauce, soy sauce, sugar, water, vegetable oil and black pepper for the marinade.

Coat the steaks and marinate at least two hours, or overnight, turning once or twice.

Preheat the grill to medium high and grill covered, flipping at least twice and only after grill marks form.

Pull the steak at 135F and rest it until it reaches 145F.

Toast uncooked jasmine rice with a makrut lime leaf in a dry skillet over high heat to a deep brown, not golden.

Grind the rice and crisp lime leaf in a mortar and pestle to a slightly gritty powder, discarding the rib; cool the rice first if using a coffee grinder.

Slice the steak thinly into bite-sized pieces and put it in a bowl with some of its juices.

Season with fish sauce, a little water, lots of lime juice, a little sugar, roasted chili flakes and the toasted rice powder; mix.

Toss in thinly sliced lemongrass, shallots, mint and cilantro.

Serve with sticky rice; the rice powder absorbs pooling liquid over time.