Thai-Style Spicy Grilled Beef Salad - Andrew Zimmern

Ingredients

• One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat
• Salt
• Freshly ground black pepper
• 2 tablespoons Asian fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons light brown sugar
• 1 stalk of lemongrass, tender inner bulb only, thinly sliced
• 1 serrano chile, seeded and minced
• 1 garlic clove, minced
• 1/2 teaspoon freshly ground white pepper
• 1 medium tomato—halved, seeded and cut into 2-by-1/4-inch strips
• 1 medium shallot, thinly sliced
• 1/2 small cucumber—halved, seeded and thinly sliced
• 1/3 cup loosely packed mint leaves
• 1/3 cup loosely packed cilantro leaves
• 10 leaves basil, cut into ribbons
• 1 tablespoon roasted rice powder (see Note)
• 1 head butter lettuce, leaves separated, for serving
• Peanut oil, for frying
• 2 baking potatoes, trimmed into a rectangle and sliced crosswise 1/16-inch thick
• Kosher salt