Fish Sauce Steak Platter with Chilli & Peanut, Lettuce and Green Pepper & Scallion Slaw

June 30

A fiery and fresh light steak supper that’s ideal for outdoor eating, particularly if you’ve fired up the barbeque. The Thia nam jim sauce used here is wonderful with any barbequed meats or shellfish and packs a punch of heat and umami that is irresistible with any smokey and charred morsels you devour. Choose nice thick steaks with a good marbling of fat.

Serves 4

Method

1. Whisk all the ingredients for the sauce in a shallow high sided bowl until the sugar has dissolved. Set aside.
2. For the salad, whisk together the fish sauce, sesame oil and honey in a large mixing bowl. Add the remaining salad ingredients and toss until completely combined.
3. Brush the steak with sesame oil and season generously with salt and pepper before frying on a griddle pan over a high heat for 2-3 minutes either side or until medium rare.
4. Remove the steak from the pan and place in the sauce dish. Cover and leave to sit for 5 minutes before slicing and serving to the table coated in the sauce with the salad.

2 rib eye steaks

2 tsp sesame oil

Sea salt and black pepper

50g peanuts, roasted, roughly ground

For the sauce:

100ml fish sauce

Juice of 2 limes

2 tbsp sugar

3 garlic cloves, finely minced

2 birds eye chillies, finely sliced

For the salad:

2 tsp fish sauce

1 tbsp sesame oil

1 tsp honey

1 head baby gem lettuce leaves, washed and torn

2 large green peppers, thinly sliced

6 spring onions, finely julienned

A large bunch of coriander, ends trimmed

1tbsp toasted sesame seeds