Instructions: * Note: Lemon grass is available at Thai or Asian markets, or ethnic sections in some grocery stores.

Season beef steak with salt and pepper. Place beef in a lightly oiled grill pan over high heat. Cook, turning once, until medium-rare to medium (depending on preference), 3 to 4 minutes on each side. (If the flank steak is thick, cover the grill pan with a lid to cook the inside more evenly.) Remove from stovetop grill, cover meat with aluminum foil, and let stand for 15 minutes. Thinly slice flank steak across the grain and set aside.

To prepare dressing: Place rice in a small frying pan, over medium heat; cook, shaking pan frequently, until lightly browned, about 3 to 4 minutes. Immediately remove from pan to cool. Grind rice finely in a spice grinder. Add ground rice to shallots, mint leaves, lime juice, fish sauce, onion, lemon grass, pepper and sugar; mix well.

Arrange lettuce on a platter. Just before serving, toss meat with the dressing and arrange on the lettuce. Garnish with mint sprigs.

This recipe yields 4 to 6 servings.

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