Season the flank steak (1 - 1 3/4 pounds) with Creole seasoning on both sides. Refrigerate for 3 hours - overnight.
Preheat grill, or heat a grill pan on high.
Place the jasmine rice (2 tablespoons) in a small skillet and heat it over medium-high heat, stirring constantly, until it is toasted, golden brown, and fragrant, 6-7 minutes. Transfer rice to a plate and allow it to cool. When cool, place in a clean coffee grinder, and process it to a very fine powder. Set the rice powder aside.
Grease grates, and grill steak for 3-4 minutes per side for medium-rare. Remove from grill, tent with foil, and allow steak to rest for 10 minutes.
Thinly slice the steak against the grain, reserving any accumulated juices.
In a small bowl, combine rice powder, fish sauce (3 tablespoons), soy sauce (3 tablespoons), lime juice (1/4 cup plus 2 tablespoons), sugar (1 1/2 tablespoons), and reserved steak juice. Whisk to combine.
In a large mixing bowl, combine the green onions (1/4 cup), shallots (1/4 cup), cilantro (1 cup), mint (1 cup), cabbage (1 (16-ounce) bag), cucumber (1), almonds (1 cup) and toss with half of the dressing. Toss well and arrange on a platter. Top with steak and remaining dressing. Garnish with red chili if using. Serve immediately. Oh-YUM!