1 tablespoon ground coriander
1 teaspoon ground turmeric
About 1 1/2 cups rendang sauce, such as Brahim's
One 15-ounce can coconut milk
2 pounds beef skirt steak, cut into 4-inch pieces
Canola oil, for oiling the grill grates
4 butter lettuce leaves
Sriracha sauce, such as Lingham's, for dipping, optional
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