1.5 lb. flank steak
2 small tomatoes, 3-4 plum tomatoes or 1 pack cherry tomatoes
1 large cucumber - peeled, halved & deseeded
1 small onion - peeled
4-6 cloves of garlic - peeled
1 package fresh cilantro - chopped
1 head of Boston lettuce - washed & cut into bite size pieces
4-6 fresh chili peppers
juice of 4-6 limes
garlic powder
fish sauce

Prepare flank steak by covering both sides with garlic powder and fish sauce. Broil or grill right away or let marinade overnight.
When cooking the meat, cook it until it's medium rare. Slice thinly into manageable pieces.

An hour before serving prepare the vegetables. Cut tomatoes into medium slices.
Cut cucumber into quarter inch slices. (With seedless variety, just cut and slice)
Slice the onion thinly. Crush the garlic well in a mortar or with the side of a cleaver.
Crush the chili peppers, taking care to keep them whole as possible.
Mix all the ingredients together in a large bowl or stock pot.
Add in lime juice and fish sauce to taste (about 2-3 tbsp). Serves 2-4.

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