Ingredients
- 400g sirloin or rib-eye steak
- 1 tbsp soy sauce
- 1 tsp vegetable oil
For the nam jim jaew (roasted chilli dipping sauce)
- 1 tsp toasted rice powder (see below)
- 3 tbsp nam pla (Thai fish sauce)
- 3 tbsp lime juice
- 1–2 tbsp ground roasted chilli powder
- 1 tbsp finely chopped fresh coriander
- ½ tsp roasted chilli flakes
- 2 small Thai shallots (or 1 regular shallot), peeled and finely sliced
- ½ tsp palm sugar
Preparation
- Marinate the steak in the soy sauce and vegetable oil for 15 minutes or so.
- Meanwhile, make the toasted rice powder. Put a large handful of uncooked sticky rice, or normal Thai jasmine rice, in a dry wok or frying pan over a low heat and toast it, moving it all the time, until it smells nutty and turns a dark golden-brown.
- Grind in a spice mill, coffee grinder or mortar, and store in a jar.
- Heat a grill pan or barbecue until it’s properly hot. Slap on the steak and grill to your liking – five to six minutes for rare, no more than eight for medium – then rest for five to 10 minutes.
- Meanwhile, make the dipping sauce by mixing all the ingredients in a small bowl.
- Slice the steak very thinly and serve with the dipping sauce.
