Grilled Skirt Steak Vietnamese Style

From today's NY Times.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 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

Directions

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 purée; add herbs and pulse to chop finely, but not quite purée. 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.