Grilled beef 'Isaan Style' salad
by Chef Foode - Friday December 2, 2016 5:12 pm
Singha has worked in partnership with Andy Oliver again this year, the chef behind the critically acclaimed East London restaurant Som Saa, to bring a taste of Thailand to the home this Christmas.
Singha Beer is brewed using a blend of sweet, earthy and spicy flavours to perfectly complement Thai cuisine.
Preparation time: 20 minutes
Ready in: 20 minutes
600 - 800g of good quality sirloin steak in one piece
3 tbsp fish sauce
A pinch of sugar
10 Thai shallots, peeled and thinly sliced
1 large handful of picked mint leaves
1 large handful of picked coriander roots
1 small handful of coarsely sliced sawtooth coriander (optional)
2 tbsp roasted rice powder, with one more for garnish (see method)
For the dressing:
5 tbsp lime juice
5 tbsp fish sauce
1 tsp white sugar
1 tbsp water
2 tbsp homemade roasted chilli powder (see method)
For garnish: a chunk of white cabbage or iceberg lettuce, a few mint sprigs and elegant slices of cucumber
1. To make the roasted chilli powder, slow roast a large handful of hot dried chillies in a pan on a low heat without oil until dark red and almost black. Transfer them to a spice grinder or pestle and mortar and grind them into a powder. This keeps for a couple of weeks in a sealed container
2. To make the roasted rice: dry roast 1 cup of raw sticky rice (you can substitute jasmine rice if you can't find sticky) in a frying pan on a medium low heat until nut brown. Allow to cool then transfer to a spice grinder or pestle and mortar and grind into a coarse powder.
1. Light the BBQ or preheat a griddle pan.
2. Rub the steak all over with the fish sauce and the sugar, and grill on a medium heat turning regularly until nicely charred and medium rare. Allow to rest for at least 5 mins.
3. While the beef is resting make the dressing: mix the lime juice, fish sauce and sugar in a bowl, add the chilli powder and taste. It should be hot, sour and salty.
4. Slice the beef into bite sized chunks and place in a mixing bowl. Add the shallots, mint, coriander and sawtooth coriander (if using). Pour over the dressing and sprinkle in one tablespoon of the roasted rice powder. Toss and serve on a plate, pouring all the dressing over the salad.
5. Sprinkle with final tablespoon of sticky rice powder and add the cucumber / cabbage / herb garnish along side.