Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic cloves; minced 3 sm Firm tomatoes
1 ts Black peppercorn 1 Bermuda onion
1 tb Fresh coriander roots - cut into 1/4-in slices
1/2 ts Salt 1 Sheet heavy-duty alum. foil
2 ts Vegetable oil - (8" x 18")
1 lb Flank or flatiron steak 1 Head red-leaf lettuce
- trimmed

--------------------------DRESSING-------------------------------
1 ts Ground Dried Shrimp w/Chiles 3 tb Fish sauce (nam pla)
- (optional) 5 tb Lime juice
2 Garlic cloves; chopped 2 ts Sugar
2 Red serrano chiles; sliced 1/4 c Coarsely chopped fresh mint
2 Green serrano chiles; sliced 1/4 c Fresh coriander leaves
1 tb Roasted chile sauce -(coarsely chopped)
-(nam prik pao)

POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
oil and mix together. Rub the garlic mixture over the beef; marinate
for 30 minutes. Broil or grill beef until medium rare. Slice into
2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
tomatoes under a hot broiler, turning occasionally. Do not overcook.
Cool. Cut into wedges and add to the beef. Evenly spread the sliced
onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
form a flat parcel. Place directly on top of a medium-high stove
burner for 1 minute--it should make sizzling sounds. Turn over; cook
for about 30 seconds longer until charred. Remove, unwrap and cool.
Add to the beef mixture. Line a platter with the large lettuce
leaves. Shred remaining leaves and scatter them on top.

TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to
medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
fish sauce, lime juice and sugar; stir together until dissolved.
Cool. Add beef mixture, mint and coriander to wok; toss together
gently. Pour mixture over lettuce. Serve at room temperature.

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