2 garlic cloves -- minced
1 teaspoon black peppercorn
1 tablespoon fresh coriander roots -- minced
1/2 teaspoon salt
2 teaspoons vegetable oil
1 pound flank or flatiron steak -- trimmed
3 small firm tomatoes
1 Bermuda onion -- cut into 1/4-in
slices
1 head red-leaf lettuce
----DRESSING----
1 teaspoon ground dried shrimp w/chiles -- (optional)
2 garlic cloves -- chopped
2 red serrano chiles -- sliced
2 green serrano chiles -- sliced
1 tablespoon roasted chile sauce -- (nam prik pao)
3 tablespoon fish sauce -- (nam pla)
5 tablespoon lime juice
2 teaspoons sugar
1/4 cup fresh mint -- coarsely chopped
1/4 cup fresh coriander leaves -- coarsely chopped
Instructions:
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" wide by 1/4-inch thick 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 an 8-inch square of heavy-duty aluminum
foil. Fold foil 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 for
garnish and scatter them on top of finished salad. 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.
