Thai Venison Steak Salad

Use tender steaks and slice thin. Backstrap, loin, or round steaks all work, but keep the cook in the rare to medium-rare range and slice across the grain so the meat stays tender.
Keep the marinade short. One hour is enough for the lemongrass, soy, oil, and black pepper. Any longer is not needed for steaks this lean.
Pat the steaks dry before grilling. A drier surface gives you a better sear and cleaner grill marks.
Warm the dressing briefly. Heat the lime juice, fish sauce, stock, honey, chile powder, and lemongrass just enough to take the chill off and wake up the flavor. Thin it with a small splash of stock if it feels too sharp or too strong.
Use the tender lemongrass only. Slice the inner layers very finely so they blend into the dressing and marinade instead of being stringy.
Toss right before serving. Mix the steak, herbs, onion, rice powder, and dressing at the last minute so the herbs stay fresh and the rice powder keeps its crunch.
Adjust the bowl at the end. Taste once everything is mixed and balance it with more lime, fish sauce, chile, salt, or pepper if needed.