Recipes, Steak Recipes

Flat iron steak w/ chilli jam salad

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Serves 2

Ingredients

Dressing

Rest of the ingredients

Shop the ingredients

Directions

  1. 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!).
  2. Set aside to rest.
  3. 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.
  4. 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.
  5. 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.
  6. Eat with jasmine rice.

It was Andy Oliver’s experience as a finalist on UK MasterChef that gave him the momentum to transition into a career in professional cookery. Andy’s finesse and genuine passion for Thai cuisine earned him the opportunity to work under the tutelage of David Thompson, both at Nahm, and for the launch of Naamyaa. Andy also honed his skills at The Begging Bowl and the prestigious Bo.lan in Bangkok. In 2015 Andy joined forces with Mark Dobbie and Tom George to run som saa’s sellout yearlong sojourn at Climpson's Arch in Hackney. Som saa’s enormous popularity enabled the entrepreneurial trio to crowdfund their way to acquiring a permanent kitchen, and in 2016 som saa made an industrial chic warehouse in Spitalfields its home. In addition to spearheading som saa, Andy shares his knowledge and passion for Thai cuisine with students at Leiths Cookery School and has a second central London Thai restaurant in development… watch this space.