Recipe - Thai Grilled-Beef Salad

2 Garlic cloves; minced
1 teaspoon Black peppercorn
1 tablespoon Fresh coriander roots
One half teaspoon Salt
2 teaspoon Vegetable oil
1 pound Flank or flatiron steak
trimmed
3 small Firm tomatoes
1 Bermuda onion
cut into 1/4in slices
1 Sheet heavyduty alum. foil
(8" x 18")
1 Head redleaf lettuce

DRESSING
1 teaspoon Ground Dried Shrimp w/Chiles
(optional)
2 Garlic cloves; chopped
2 Red serrano chiles; cut or sliced up
2 Green serrano chiles; cut or sliced up
1 tablespoon Roasted chile sauce
(nam prik pao)
3 tablespoon Fish sauce (nam pla)
5 tablespoon Lime juice
2 teaspoon Sugar
One fourth cup Coarsely chopped fresh mint
One fourth cup 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 2by1/4inch
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 cut or sliced up onions on One half of the sheet of
foil. Fold in half, seal the edges to form a flat parcel. Place directly on
top of a mediumhigh stove burner for 1 minuteit 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini