To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar.
Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
Serve the steak with the chilli sauce and accompany with rice.