Ingredients:
1 tablespoon nam pla ( Thai fish sauce)
1 teaspoon fresh coarse ground black pepper
1 teaspoon sugar
1 small Thai chiles, stemmed and seeded or 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
2 teaspoons chopped garlic
2 medium shallots or 2 large shallots, chopped
1/2 cup washed dried and chopped mint or 1/2 cup Thai basil
1/2 cup washed dried and chopped cilantro
salt and pepper
1 1/2 lbs skirt steaks
12 -16 leaves boston lettuce, washed and dried
Directions:
Start a charcoal or wood fire, or heat a gas grill. Fire should be moderately hot. Grill rack should be no more than 4 inches from heat source.
Combine first 7 ingredients in a blender or food processor and puree; add herbs and pulse to chop finely, but not quite puree. Taste and adjust seasonings as you like.
Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into 4 steaks, arrange over lettuce, and serve with sauce.
oOr cut into strips, wrap each strip in a lettuce leaf, top with a bit of sauce and roll up.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.