1/4 cup finely chopped coriander root
2 tablespoons finely chopped garlic
1/4 teaspoon ground black pepper
1-1/2 teaspoons salt
1 lb flank steak
4 Serrano chilies
1 medium cucumber
1 cup very thin sliced red onion
1 head Romaine or Iceberg lettuce
3 ounces lime juice
1 tablespoon fish sauce (nam pla)
2 teaspoons granulated sugar
1 bunch green onions, white and green parts
1 cup coarse chopped cilantro
Pound or grind the coriander root, garlic, pepper and salt to a coarse paste in a mortar or blender. If using a blender,add just enough water to aid in the grinding. Spread the paste evenly over the beef, cover and refrigerate overnight (or 1 hour at room temperature).
Grill or broil the beef to the doneness you prefer, then slice it across the grain into strips 1/8″ thick and 1 to 2 inches long. Set it aside.
Remove the stems, but not the seeds from the chilies and chop the chilies finely. Peel the cucumber and slice it diagonally into pieces 1/8″ thick. Slice the lettuce into pieces about 1″ wide.
Mix the lime juice, fish sauce and sugar in a small bowl, stirring until the sugar’s dissolved.
Place the lettuce on a serving bowl and arrange the other ingredients over it. Pour the lime juice mixture over the salad.
Slice the green onions diagonally into pieces about 1/8″ thick and garnish the salad with them and the cilantro.
Serves 6 to 8.