To prepare the dipping sauce, mix together garlic, Thai red chili, one whole shallot, cilantro, fresh lime juice, sugar, fish sauce, and olive oil until the sugar has completely dissolved.
Season the steak with salt and pepper.
Cook the steak for three minutes on each side for a medium rare finish, then remove it from the heat and let it rest.
In a bowl, combine cherry tomatoes, chopped cucumbers, pickled red onion, fresh mint, and Thai basil to create the salad.
Drizzle some of the prepared sauce over the salad and toss everything together.
Slice the rested steak and arrange it on top of the salad.
Finish by drizzling a bit more sauce over the steak.
