In a bowl, whisk together soy sauce, oyster sauce, neutral oil, palm sugar, and black pepper. Place steak in a bag or dish, pour marinade over, and coat well. Marinate in the fridge for at least 1 hour or overnight.

Remove steak from fridge 30 minutes before cooking to bring to room temperature for even cooking.

Preheat a heavy-bottom pan over medium-high heat, add oil, then place the marinated steak in the pan. Cook 4-6 minutes on each side for medium-rare. Flip often.

Transfer steak to a cutting board, cover with foil, and let rest for about 10 minutes.

Toast glutinous rice in a skillet until golden brown, then grind into powder. Mix with lime juice, fish sauce, tamarind paste, palm sugar, cilantro, chili flakes, and shallots.

Slice rested steak against the grain and serve with dipping sauce and fresh vegetables.