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Grilled rump steak and chilli jam salad.

(yum neua yaang nahm phrik pao)

Andy Oliver

Andy Oliver, Som Saa, London

200 - 250 g of best quality rump steak,
Fish sauce - a splash
A pinch of caster sugar
A small handful of picked coriander leaves
A small handful of picked mint leaves
A few picked Thai basil leaves - optional
1 tablespoon of thinly sliced lemongrass, save the trimmings - see below
2 tablespoons thinly sliced shallots (ideally the small Thai variety)
A pinch finely shredded fresh or frozen kaffir lime leaf
1 heaped tablespoon plain peanuts (not salted please!)
1 tablespoon fresh ginger, cut into fine matchsticks
Extra fresh sliced red chilli

For the dressing:

2 tablespoons chilli jam - Nahm prik pao (this can be found in jars in Thai / Asian grocery stores, or even better look online for a recipe and make your own!).
1 tablespoon palm sugar
1 tablespoon tamarind water
1-2 tablespoons fish sauce
Lemongrass trimmings
3 fresh or frozen kaffir lime leaves
6 tablespoons coconut milk

Rub the steak with a little fish sauce and a pinch of caster sugar, BBQ 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 (fish sauce, 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, fish sauce 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.