Start by mincing 2 cloves of garlic, seating a lime (so you have 1/2 tsp), and pick mint leaves off the stems till you have about 1/4 oz (I would slice or chips the mint next time, but the recipe leaves the mint leaves whole). Slice the lime in half. Cut a jalapeño in half, de-vein and de-seed it, then mince half of it and thinly slice the other half.
Start 3/4 C water in a small pot over high heat. Bring to a boil. While that is starting to heat up, in a medium bowl, combine garlic, 1 tbsp soy sauce, lime zest, 2 tsp brown sugar, minced jalapeño, and a drizzle of olive oil. Add salt and pepper to season the marinade. Add 12 oz sirloin steak, sliced lengthwise, to the marinade and toss to coat. Set aside to marinate. Once the water is boiling, add 1/2 C jasmine rice, cover, reduce heat to low or simmer, and continue to cook 15-20 minutes (15 is all we needed).
Thinly slice 4 radishes and put into a medium bowl. Peel 2 Persian cucumbers, then slice lengthwise, scoop out the seeds, and cut into half moon shapes. Add these to the bowl. Add 2 tbsp white wine vinegar, 1/2 tsp white sugar, and a large pinch of salt and pepper. Toss to coat and combine, then set aside to pickle.
Add a drizzle of olive oil to a medium skillet and heat over medium high heat. Add the steak to the pan and cook 2-3 minutes per side. Remove from the pan and let rest 5 minutes.
When the rice is done, leave the lid on and just turn off the heat. While the steaks are resting, in a small bowl, combine jalapeño slices, mint leaves, salt and pepper, a drizzle of olive oil, and a squeeze of lime juice. Stir to combine well. Thinly slice your meat and get ready to serve it up. Start with a bed of rice, topped with the steak, the quick-pickled veggies as a side dish (or all around like my hubby plated his), and top the steak with the mint jalapeño mixture (I was very hesitant about this, but the jalapeño was not too spicy and the combination was really good, so at least try it). Enjoy!