Recipes, Steak Recipes

Flat iron steak w/ chilli jam salad

Flat iron steak & chilli jam salad (yum neua yaang nahm phrik pao)

Flat iron steak & chilli jam salad (yum neua yaang nahm phrik pao)

Recipe by

Serves 2


  • 2 x 180g Flat Iron Steaks

  • nam pla, a splash

  • a pinch of caster sugar


  • 2 tbsp chilli jam – nahm prik pao (this can be found in Thai or Asian grocery stores, or even better look online for a recipe and make your own!)

  • 6 tbsp coconut milk

  • lemongrass trimmings

  • 1 tbsp tamarind water

  • 1 tbsp palm sugar

  • 1-2 tbsp nam pla

  • 3 fresh or frozen kaffir lime leaves

    Rest of the ingredients

  • a small handful of picked coriander leaves

  • a small handful of picked mint leaves

  • a few picked Thai basil leaves, optional

  • a pinch of finely shredded fresh or frozen kaffir lime leaf

  • 1 tbsp of thinly sliced lemongrass, save the trimmings (see dressing above)

  • 2 tbsp thinly sliced shallots (ideally the small Thai variety)

  • 1 heaped tbsp of plain peanuts (not salted please!)

  • 1 tbsp fresh ginger, cut into fine matchsticks

  • extra fresh sliced red chilli


  • Rub the steak with a little nam pla and a pinch of caster sugar, then barbecue or griddle to your liking (we strongly suggest medium-rare, or rare rather than well done here!).
  • Set aside to rest.
  • To make the dressing: gently warm the nahm prik pao in a pan with the coconut milk, add the lemongrass trimmings, lime leaves and seasonings (nam pla, tamarind and palm sugar) simmer gently for 2-3 minutes.
  • Remove from the heat and taste: should be rich, spicy, a little bit sweet with background tang from the tamarind – adjust with a little extra sugar, nam pla or tamarind as needed.
  • Slice the beef quite thinly against the grain and add to a mixing bowl with the warm dressing, fold through the rest of the ingredients and serve.
  • Eat with jasmine rice.