serves 2 Inspired by Jan Kyokajee & David Thompson
This is one of those perfect midweek summer meals. Of course if you really were Thai you would halve the quantities here and serve it with a few other dishes – maybe a curry and a noodle dish – whatever took your fancy. But trust me – it makes a lovely meal on its own.
Both David & Jan use some red shallot or red onion for textural contrast but I’ve kept things minimalist and left it out. David only uses herbs but I prefer Jan’s idea of including some salad leaves to make it more leafy. David also uses toasted rice which Jan tells me is lovely but more common in Laos.
If you are cooking for someone who isn’t a coriander fan – just substitute in some flat leaf parsley or increase the amount of salad leaves. Although I love it, I can see why some people find the fragrant pungency a little too much.
300g (10oz) steak, I used New York cut. 2T fish sauce bunch coriander, leaves picked bunch mint, leaves picked 3 handfuls mixed salad leaves for the dressing: 5T fish sauce 6T lime juice 1T sugar pinch chilli flakes, optional
Trim steak and place in a bowl with the 2T fish sauce. Cover and refrigerate overnight. If you don’t have time just marinate at room temperature for a few minutes.
Allow your meat to come to room temperature. Preheat a BBQ, grill or frying pan over high heat. Wash herbs and salad leaves and spin dry.
Sear steak on both sides until cooked to your liking. I prefer very rare so only take a few minutes each side. Remove steak to a clean plate and allow to rest while you mix up your dressing.
Combine dressing ingredients in a small bowl. Stir then taste. Adjust with more fish sauce, sugar, lime or chilli as you see fit (see the art of balacing above).
Thinly slice your rested beef and toss through the dressing. Arrange on two dinner plates. Top with leaves and drizzle with a little more dressing then serve with remaining dressing and possibly a little extra chillli.
For anyone looking for the perfect Christmas gift for loved ones in the Northern Hemisphere [or yourself] I highly recommend my cookbook ‘And the Love is Free’. From now until 31st October there is FREE SHIPPING ANYWHERE IN THE WORLD. To find out more and order your copy click HERE.