Serves 2
Ingredients
Dressing
Rest of the ingredients
Shop the ingredients
Directions
- 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.