Name: Char-grilled sirloin with green papaya and jaew
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

Main

1.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.

2.Meanwhile, for jaew, combine ingredients in a bowl and set aside.

3.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.
Notes

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

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