Peel and mince garlic. Zest and quarter lemon.

Pat steak* dry with paper towels. Place in a medium bowl with half the garlic, half the fish sauce, half the soy sauce, a drizzle of oil, and a squeeze of lemon juice (big squeeze for 4). Stir to fully coat steak. Set aside to marinate until ready to use in Step 4.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 5.

While rice cooks, trim and thinly slice cucumber into rounds. Trim and thinly slice scallions, separating whites from greens.

In a second medium bowl, combine cucumber, scallion greens, vinegar, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Set aside to pickle until ready to serve.

To bowl with softened butter, add lemon zest, remaining fish sauce, and chili flakes to taste. Stir to combine; form into two equal portions (four portions for 4). TIP: If butter is not yet softened, microwave for 10 seconds.

Refrigerate until firm and ready to serve. 

Heat a drizzle of oil in a large pan over medium-high heat. Remove steak from marinade, allowing excess to drip off. Discard remaining marinade. Add steak to pan; cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfer steak to a cutting board and tent with foil to keep warm. Wipe out pan.

Once rice is done, heat a large drizzle of oil in pan used for steak over medium-high heat. Add edamame, scallion whites, half the sesame seeds, and remaining garlic. Cook until browned and fragrant, 1-2 minutes.

Stir in rice, gently breaking up any clumps with the back of a wooden spoon; cook, undisturbed, until rice begins to crisp, 2-3 minutes.

Stir in remaining soy sauce; continue to cook, stirring constantly, until flavors have melded, 1-2 minutes. Turn off heat; taste and season with salt and pepper if necessary.

Slice steak against the grain.

Divide rice between shallow bowls and top with steak. Top steak with chili-lemon butter and remaining sesame seeds. Serve with pickled cucumber (draining first) and remaining lemon wedges on the side.