Grilled beef and romaine salad thai-style

---------------------------------THE GREENS---------------------------------
      1 lg Head romaine lettuce*
      1 lg Cucumber, peeled
      1    Red onion, thinly sliced
     11    Firm radishes, trimmed
      2    Tomatoes, cored and sliced
      1 pk Scallions, trimmed
     16    Fresh mint leaves
     16    Fresh basil leaves
    1/2 c  Coriander leaves **

---------------------------------THE SAUCE---------------------------------
      1 c  Fish sauce (see note)
    1/2 ts Powdered hot red chilies

----------------------------------THE MEAT----------------------------------
      8    Thin slices top sirloin ***
      1 ds Salt to taste
      1 ds Fresh ground pepper to taste
    1/4 c  Salad oil
 
  *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for
  salad.
  
  **Loosely packed (also known as Chinese parsley and cilantro).
  
  ***top round, sirloin or club steak may be used.
  
  Prepare a charcoal or other grill for cooking the meat. This should be done
  before starting to prepare the ingrediences. Thinly slice the cucumbers and
  radishes. Cut scallions into 1-inch lengths. Prepare all the greens as
  indicated and combine in a salad bowl. Brush meat with oil.
  
  Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to
  a side or longer, depending on the desired degree of doneness.
  
  Quickly, while the meat is still hot, cut the slices into 1/2 inch strips
  and add them to the greens. If there are any accumulated meat juices, add
  them to the sauce. Pour the sauce over all and toss. Serve immediately with
  hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish
  sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce
  and powdered red chiles are widely available in Chinese markets.
  
  FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE
  CALDWELL, Prodigy ID# KVNH17B.