Sirloin steaks - marinated in oyster sauce (shellfish, may contain molluscs), fish sauce (fish), organic palm sugar, fresh ginger, fresh garlic, fresh coriander root, ground white pepper.

Nam Jim Jaew - lime juice (from fresh lime), fish sauce (fish), tamarind, organic palm sugar, roasted rice powder, chilli flakes, fresh spring onion, fresh coriander.

• Allergy advice: For allergens, see ingredients in bold.

Assembling the Nam Jim Jaew

To prepare the sauce (makes approx. 85ml), follow these simple steps:

You’ll find the ingredients separated into three pots:

• Pot 1: Liquid base
• Pot 2: Fresh ingredients – spring onions, coriander, and a lime
• Pot 3: Roasted rice powder and chilli flakes

To assemble: In a mixing bowl, combine the contents of pots 1 and 3. From pot 2, add the spring onions and coriander, then squeeze in the lime juice to taste — half the lime is usually about right. Stir well and adjust as needed.

Cooking Instructions

BBQ Method

1. Remove the steaks from the fridge and take off any excess marinade. Pat them dry with kitchen paper — removing surface moisture helps achieve a better sear.
2. Let the steaks come to room temperature before cooking. Rub with a little neutral oil* and season each side with a pinch of sea salt.
3. Make sure your barbecue is at the right temperature. If you're using charcoal or wood, wait until it’s burned down to a grey-white glow for steady, even heat.
4. Start with the grill close to the coals. If you’re aiming for medium rare — which you likely are — they’ll cook quickly. You want good colour and a little char before they reach the perfect internal temperature. So: sear briefly over high heat, then raise the grill or move the steaks to a cooler part of the barbecue.
5. Continue cooking over moderate heat, turning regularly, for about 5 minutes. Every setup’s different — don’t be afraid to test by touch and trust your instincts.
6. Once cooked to your liking, rest the steak in a warm place for at least 6 minutes. Then slice and spoon over the Nam Jim Jaew.

Pan Method

1. Remove the steaks from the fridge and take off any excess marinade. Pat them dry with kitchen paper — removing surface moisture helps achieve a better sear.
2. Let the steaks come to room temperature before cooking. Rub with a little neutral oil* and season each side with a pinch of sea salt.
3. Heat a non-stick or cast-iron pan over low to moderate heat. Place the steaks fat-side down in the dry pan — you may need to balance them against each other — and render the fat gently for around 5 minutes.
4. Turn the heat to high. When the pan is smoking, lay the steaks flat and reduce the heat slightly. Cook for 90 seconds without moving — a golden crust should form.
5. Flip and cook for another 90 seconds, then turn every 30 seconds or so. Total cooking time: 4–6 minutes for medium rare.
6. Remove from the pan and rest for at least 6 minutes. Then slice and spoon over the Nam Jim Jaew.

*Use an oil with a high smoke point and neutral flavour.

Heritage Breed, Grass-Fed Sirloin Steak from the Yorkshire Dales
Swaledale Sirloin Steak is prepared exclusively from grass-fed, heritage breed cattle raised on independent farms and smallholdings across the Yorkshire Dales. These native breeds are slow-grown and allowed to roam freely across diverse pastures filled with wild grasses, herbs, and flowers — a natural lifestyle that produces beef with exceptional marbling, deep flavour, and a rich, umami character.

Our sirloin steaks are dry-aged on the carcass for at least 28 days to enhance tenderness and concentrate the beef’s natural depth of flavour. This traditional method, combined with expert seam butchery, ensures each steak delivers the quality and integrity you’d expect from one of Britain’s finest whole-carcass butchers.

Swaledale Sirloin Steak is Always Fresh, Never Frozen®, butchered to order, vacuum-packed at peak freshness, and shipped in recyclable insulated packaging to arrive in perfect condition.