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Char-grilled sirloin with green papaya and jaew

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.

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, for jaew, combine ingredients in a bowl and set aside.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2015

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