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Pound galangal/ginger, garlic, lemongrass into a fine paste and mix with all other marinade ingredients. Marinade meat for 30 mins.
Combine all dressing ingredients together and set aside. Adjust flavour to your liking.
Prepare salad by finely slicing carrot, capsicum and cucumber into thin juliennes. Chop tomatoes into thin wedges. Finely slice onion. Tear lettuce into bit size pieces. Combine all salad ingredients into large bowl.
To prepare garnishes, in a frying pan on a low heat lightly toast raw rice until very lightly browned. Pound in mortar and pestle unto a fine powder. In the same pan lightly toast peanuts, then lightly crush. Prepare other garnishes and set aside.
Remove steak from marinade and set aside. In a frying pan on medium to high heat, fry steaks for a few minutes each side until medium rare. In the last minute of cooking add reserved marinade and baste steaks. Remove steaks and rest for 5 minutes. Slice meat into thin slices. (Optional: add pan juices into dressing once cooled for extra flavour).
Add ¾ of the dressing to the salad and gently toss to combine. Arrange onto serving plates.
Arrange meat slices over salad and add garnishes. Drizzle remaining dressing over and serve.