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Put the rendang sauce in a medium bowl. Add the toasted coriander and turmeric and mix in the coconut milk.
When ready to cook, heat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
Grill the steak, turning occasionally, for 6 to 8 minutes for medium rare, or 12 minutes for medium. Transfer to a cutting board and let rest for 10 minutes. Slice the steak across the grain and divide the slices evenly among the lettuce leaves. Serve with a side of sriracha sauce for dipping, if desired. Serve immediately.