Season the flank steak with Creole seasoning on both sides. Refrigerate overnight.
Place the jasmine rice 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 to cool. When cool, place in a clean coffee grinder, and process it to a very fine powder. Set the rice powder aside.
Grill steak for 3-4 minutes per side for medium-rare. (As always, my flank steak took a heck of a lot longer to reach m.r.). Remove from grill and let rest for 10 minutes.
Thinly slice the steak against the grain, reserving any accumulated juices.
In a small bowl, combine rice powder, fish sauce, soy sauce, lime juice, sugar, and reserved steak juice. Whisk to combine.
In a mixing bowl, combine the green onions, shallots, cilantro, mint, cabbage, cucumber, almonds and toss with half of the dressing. Toss well and arrange on a platter. Toss the steak with the remaining dressing and arrange the steak slices over the top of the cabbage. Serve immediately. Oh-YUM