Grilled Skirt Steak Vietnamese Style

• 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

1. 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.
2. 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.
3. Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into 4 steaks, arrange over lettuce, and serve with sauce.
4. Or cut into strips, wrap each strip in a lettuce leaf, top with a bit of sauce and roll up.

fish sauce, fresh coarse ground black pepper, sugar, chiles, lime juice, garlic, shallots, mint, cilantro, salt, skirt, boston lettuce

Taken from www.food.com/recipe/grilled-skirt-steak-vietnamese-style-137430 (may not work)