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