Greensoptional to make this recipe stretch further
Marinade | Add lime juice, fish sauce, sugar, garlic, freshly ground black pepper, and lemongrass into a bag. Add the steak. Shake the bag and marinate the beef for 15 minutes at room temperature.
Dressing | Add the fish sauce, sugar, lime juice, and stock into a bowl and mix. Set aside.
Steak | Set a skillet over a stove on high heat. Let the pan come to full temperature before adding butter. Remove the steak from the bag leaving behind any sediment and add the marinated steak onto the center of the skillet. Sear without disturbing the protein for at least 2 minutes on each side (edges included) or until the internal temperature of your desired doneness is reached. The visual cue that you're looking for is a dark brown crust. An alternative method is to bake the steak first in an oven preheated at 275°F/135°C. The goal is to go low and slow. Bake until the steak reaches an internal temperature that is 10°F/12°C below your targeted doneness. Sear in a hot pan greased with fat for 2 mins on each side. This helps to dry the surface area before searing creating a tastier crust.
Assemble | Add the beef into the bowl with dressing. Top with cucumbers, lemongrass, shallots, gooseberries, chilies, mint, and cucumbers. Let the beef sit for 10 minutes before slicing into strips.