Name: Char-grilled sirloin with green papaya and jaew
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

Main

1.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.

2.Meanwhile, for jaew, combine ingredients in a bowl and set aside.

3.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.