Grilled Skirt Steak with Vietnamese Chimichurri

Adapted from The New York Times

Ingredients:
1 1/2 pounds skirt steak
1 tbsp nam pla (Thai fish sauce)
1 tsp sugar
1 small Thai chili, stemmed and seeded
2 tbsps fresh lime juice
2 tsps chopped garlic, or to taste
2 medium shallots, chopped
1/2 cup mint leaves, finely chopped
1/2 cup cilantro, finely chopped
leaves of Boston lettuce, washed and dried
salt and pepper

1. Combine fish sauce, pepper, sugar, chili, lime juice, garlic and shallots in a small glass bowl and mash with a pestle. Add mint and cilantro and mash some more. Taste and adjust seasonings as you like.
2. Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into strips, arrange over lettuce, and serve with sauce and roll up.

Note: Recipe calls for grilling. In my New York City kitchen, I simply cooked the steak in a skillet with very hot oil. I also used Romaine lettuce as a substitute.