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.
4sirloin steaks (about 200gm each), at room temperature1 tbspvegetable oil1green papaya (about 700gm), peeled and cut into julienne on a mandolin2red shallots, thinly sliced¾ cup each(loosely packed) mint and corianderTo serve:lime wedgesJaew1 tsproasted chilli flakes, or to taste1 tspfinely grated palm sugar2 tspground roasted rice (optional; see note)2½ tbsp eachlime juice and fish sauce1red shallot, finely diced1 tbspcoarsely chopped coriander
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.
Meanwhile, for jaew, combine ingredients in a bowl and set aside.
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