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.
- 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
- 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
- 1Heat 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.
- 2Meanwhile, for jaew, combine ingredients in a bowl and set aside.
- 3Pound 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.