Fiery Grilled Beef Salad

1/4 cup loosely packed chopped cilantro stems
2 T chopped serrano chilies (about 4)
3 cloves garlic, roughly chopped
2 T coconut-palm sugar or brown sugar
1 1/2 T Thai fish sauce
1/4 tsp. ground white pepper
1/2 cup fresh lemon juice (you could use lime juice)

SALAD:
1 lb. beef steak (round eye, top sirloin, or flank)
l lg. stalk lemon grass (trimmed and finely sliced)
1 small red onion, cut in half and finely sliced.
1/2 lb. small cukes, peeled, seeded and finely sliced.
1 tomato sliced into thin wedges.
1/2 cup loosely packed fresh mint (I use cilantro)
A few leaves of romaine or other leaf lettuce to line the plate.

Combine all the dressing ingredients in a blender or mixing bowl. Blend well to dissolve the sugar.

Grill or broil meat to medium rare (or however you like it). Slice at a 45-degree angle into very thin slices.

Transfer meat, with it's juices, to a mixing bowl and toss with the remaining salad ingredients. Add the dressing and toss to mix well.

Arrange on the lettuce leaves. Serve warm or at room temp. Jasmine rice on the side.

Serves 4-6.

Source of recipe: True Thai by Victor Sodsook ...via Joiep