Char-grilled sirloin with green papaya and jaew

AT A GLANCE

  • Serves 4 people

Jaew is a spicy-sweet Thai dipping sauce made with roasted chilli flakes. It works well as a dressing here for the papaya as well as an accompaniment to the steak.

  • 4 sirloin steaks (about 200gm each), at room temperature
  • 1 tbsp vegetable oil
  • 1 green papaya (about 700gm), peeled and cut into julienne on a mandolin
  • 2 red shallots, thinly sliced
  • ¾ cup each (loosely packed) mint and coriander
  • To serve: lime wedges
  •  
  • Jaew
  • 1 tsp roasted chilli flakes, or to taste
  • 1 tsp finely grated palm sugar
  • 2 tsp ground roasted rice (optional; see note)
  • 2½ tbsp each lime juice and fish sauce
  • 1 red shallot, finely diced
  • 1 tbsp coarsely chopped coriander
01   Heat a char-grill pan over high heat and drizzle steaks with oil. Grill steaks, turning once, until browned and cooked to your liking (2-3 minutes each side for medium rare). Transfer to a plate to rest for 5 minutes.
02   Meanwhile, for jaew, combine ingredients in a bowl and set aside.
03   Pound papaya and shallot with a mortar and pestle to soften slightly, adding a spoonful of jaew sauce as you go. Transfer to a bowl, toss in herbs and serve alongside sliced steaks with extra jaew and lime wedges.

Note Ground roasted rice is available from Asian grocers.

Topics:

STEAK, FAST, THAI, MAIN, CORIANDER, MINT, RICE, PAPAYA, SHALLOTS, BEEF, CHILLIES, SUMMER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

FEATURED IN

Dec 2015

Dec 2015

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