Start by choosing your steak, such as sirloin or ribeye. Trim any excess fat, pat dry with paper towels, and brush lightly with oil. Let sit at room temperature for 10 minutes.

If using toasted rice powder, heat a skillet over medium heat. Add uncooked sticky rice, stirring frequently for 5-8 minutes until golden brown. Allow to cool and grind into a coarse powder.

Preheat your grill to high heat (450°F to 500°F). Grill the steak for 3-4 minutes per side for medium rare, only flipping once. Let the steak rest for 5 minutes after grilling.

In a bowl, combine soy sauce, fish sauce, lime juice, palm sugar, minced garlic, chopped chilies, and optional toasted rice powder. Stir until the sugar dissolves.

Slice the rested steak against the grain into thin strips. Serve on a platter with the dipping sauce and garnish with cilantro and optional sesame seeds.