Ingredients
1lb beefsteak (use either rump or sirloin cuts)
3 tbs of fish sauce - nam pla
3 tbs of dark, sweet soy, see eu dam

Garnish
1 Lettuce
1/4 cup Coriander leaves
5 dried, roasted Thai chilies

First prepare a serving platter

Method - Steak
1. Mix the sweet soy and fish sauce together
2. Marinade the meat in the fish sauce and dark, sweet soy mixture for about an hour.
3. Place the steak on a fine metal mesh
4. over a barbeque and cook, turning the steak occasionally, until done to your taste.
typically a 1 centimetre chicken wire is used in Thailand but you can just as easily use a suitable rack
5. when done slice the steak, (diagonally across its grain) into 1/4 inch thick, 2" long strips.
6. serve on a bed of lettuce
7. garnish with fresh coriander and dried roasted Thai chilies

Dipping sauce
1 tablespoon Thai chili powder not to be substituted with mild chili pepper found in many supermarkets
1 tablespoon coriander leaves, chopped finely
1 tablespoon chopped chinese chives
1/4 cup of fish sauce - nam pla
5 tablespoons lime juice

Method
1. Combine the ingredients the day before they are required for use
2. Serve in a bowl, one bowl to each serving.
3. Dip the beef into the sauce and enjoy!

Note: It is usual to serve barbequed dishes of this sort with a platter of fresh raw vegetables.
A typical mixture would include cucumber slices, Thai basil and mint, spinach, and spring onions.

However any mixture you have on hand would be fine.
Accompany with the usual Thai table condiments.