Make the marinade by combining the soy sauce, fish sauce, olive oil, and lime juice in a sealable bag. Add the steaks, close the bag, and massage the mixture into the steaks. Place in the fridge for three hours to marinate.

When ready to cook, remove them from the fridge and leave it at room temperature for an hour.

Spray a grill pan with non-stick spray and place over a medium heat. Remove the steaks from the marinade and place in the hot pan. Discard the bag and marinade. Cook the steak until done to your liking. 

Meanwhile, make the sauce by combining the fish sauce, lime juice, golden Lakanto, crushed red pepper flakes, and tamarind concentrate together in a bowl.

When the steaks are cooked, place them on a cutting board and let rest for ten minutes, then thinly slice. 

Add the steaks to the sauce, and turn to coat.

Serve over cauliflower rice, garnished with fresh cilantro leaves and lime slices.