15 mins
10 mins
18 pers
Main Meal
Thailand
Ingredients
The Steak
- Sirloin or round steak work very well for this dish. The key is to cook the steak to medium rare between 54-57°C/130-153°F to keep the meat nice and tender.
Nam Jim
- 300g Red Chilli, Split in Half and Deseeded
- 4 Cloves of Garlic, Peeled and Roughly Chopped
- 60g Ginger Peeled and Roughly Chopped
- 2 Bunches of Coriander Stalks, Chopped
- 500ml Lime Juice (around 20 limes!)
- 1 Packet of Palm sugar, chopped fine (to taste)
- 6-8 tbsn Fish Sauce (to taste)
The Salad
- Sliced Beef Rested in Ketjap Manis
- Bean Sprouts
- Coriander Leaf, Picked
- Mint leaves
- Spring onions Thinly Sliced at an Angle and Kept in Water
- Rice noodles
- Peanuts
- Cucumber Chopped
- A Few Cherry Tomatoes
- Nam Jim dressing
Directions
Step 1 - Heat the Charlie Oven
The aim is to get the oven to 220°C/428°F. Place lumpwood charcoal in the centre of the oven. Use the equivalent of half a football's worth of charcoal. Light the charcoal with your chosen method of lighting; either add a natural firefighter, use a blow torch, or place a Looft directly against the charcoal until it fires. See our videos of charcoal lighting. Once the fuel is lit close the door and open the vents and watch the temperature rise to 210-215°C and then shut the vents to leave a small gap.
Step 2 - Prepare the salad dressing
Place the chilli, garlic, coriander, lime juice, and ginger into a blender. Puree until smooth. Next, add sweetness with palm sugar. Taste to reach your desired level of sweetness. Lastly, add fish sauce for saltiness. Add in small increments and taste. Keep adding until you reach your desired level of salt.
Step 3
In increments of tablespoons add the fish sauce until euphoria has been achieved … you will know!
Step 4
Grill the Steak in you Charcoal Charlie oven until cooked as you like it, resting it in the Ketjap Manis once done
Step 5
Combine the ingredients as desired.
Be Bold, Be Brave. Kia Kaha.
