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

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

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.