Rump steak with a chilli jam salad

Grilled rump steak and chilli jam salad (yum neua yaang nahm phrik pao)

Grilled rump steak and chilli jam salad (yum neua yaang nahm phrik pao)

Recipe by Andy Oliver

Serves 2


  • Beef Rump Steak 2 x 220g

  • Fish sauce, a splash

  • A pinch of caster sugar


  • 2 tbsp chilli jam – Nahm prik pao (this can be found in jars in Thai / 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 fish sauce

  • 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 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 fish sauce and a pinch of caster sugar, bbq 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 (fish sauce, 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, fish sauce 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.

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