Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.