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1
Grill the steak over high heat to medium-rare, looking for clear char marks on the exterior and a centre that yields to light pressure as a finger pressed to the base of the thumb. Rest the meat uncovered for 5 minutes, then transfer to the freezer for 20 minutes — the near-frozen firmness allows clean, consistent slicing without tearing.
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2
While the beef rests, build the dressing: combine lime juice, fish sauce, and palm sugar, stirring until the sugar dissolves fully, then add the nam prik pao and stir to incorporate. Taste carefully — the dressing must be assertive, salty, sour, and faintly smoky, sharp enough to season a thick slice of beef, not merely coat it, so adjust the balance now, before the beef goes in. This is where the dish lives or dies: a timid dressing produces a flat salad regardless of the quality of the beef.
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3
Slice the chilled beef against the grain at 3–4 mm, cutting across the muscle fibres so each slice is tender rather than chewy. The slices should hold their shape without fraying at the edges; strips finer than 3 mm will disintegrate once dressed.
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4
Immediately transfer the slices to a bowl while they are still warm from resting — cold beef will not absorb the lime and fish sauce base — and pour the dressing over. Add the shallot rings, chilli julienne, and mint, then toss once to coat.
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5
Add the cucumber at the last moment and fold through gently so it stays cool and firm against the dressed beef, providing crunch and contrast. Plate immediately, as the acid in the lime juice will over-marinate the beef if the salad sits.