Wash and dry all produce. Bring 3/4 cup water to a boil in a small pot. Mince garlic. Mince half the jalapeño, removing ribs and seeds for less heat. Thinly slice other half. Zest lime until you have 1/2 tsp zest, then cut into halves. Pick mint leaves from stems; discard stems.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered until meal is ready.

Carefully cut steak in half parallel to the cutting board to create two thin filets. Place steak, garlic, soy sauce, lime zest, 2 tsp brown sugar (we sent more), minced jalapeño (to taste), and a drizzle of oil in a medium bowl. Season generously with salt and pepper. Toss to evenly coat steak in marinade.

Thinly slice radishes. Peel cucumbers, then halve lengthwise. Scoop out seeds with a spoon, then slice into thin half-moons. Toss radishes, cucumbers, white wine vinegar, 1/2 tsp white sugar, and a large pinch salt and pepper in another medium bowl. Set aside to pickle.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak, keeping excess marinade in bowl, and cook until browned, 2-3 minutes per side. Remove from pan and let rest a few minutes before thinly slicing against the grain.

In a small bowl, toss mint leaves, jalapeño slices (to taste), a squeeze of lime, and a large drizzle of oil. Season with salt and pepper. Divide rice between plates, then top with steak. Scatter mint mixture over top and serve with salad to the side.