Method

Steak

Mix the oyster sauce, fish sauce, Soy sauce, garlic, pepper and sugar together. Place the marinade into a ziplock bag or airtight container and add the meat, seal and toss to coat well. Place into the fridge for about 4 hours; turn the bag or the meat inside the container every so often to ensure an even marinade.

Nahm Jim Jaew Dipping Sauce

Add the fish sauce, lime juice and sugar into a bowl and stir until the sugar has dissolved.

Add the chilli flakes, toasted rice powder, chopped spring onion, shallots and coriander and mix to combine.

Depending on how spicy you want your dipping sauce, you can reduce the quantity or add more chilli flakes. For a thicker consistency, add more rice powder.

Pickled Cucumber

To a small pot add the salt, mustard seeds, bay leaf, sugar and vinegar. Bring to a boil and stir until all of the sugar has dissolved. Remove from heat.

Place the cucumber slices into a bowl or glass jar; pour the pickling liquid over so that they are fully submerged. Cover and refrigerate for at least 1 hour; the flavour will continue to develop and the pickles can be kept in the fridge for a week.

Steak cont.

Take the meat out of the refrigerator 30 minutes before cooking and allow it to come to room temperature.

If cooking in a pan over the fire, the pan must be preheated to very hot. Alternatively, if cooking directly on the braai, the coals need to be hot. You want the steak to have a charred outside and remain pink inside. Cook the steak for about 2-4 mins per side before turning. Remove the steak from the heat and let it rest for about 10 minutes before thinly slicing.

To Serve

Serve the sliced meat with Nahm Jim Jaew dipping sauce and pickled cucumber.