char grilled sirloin with chilli, garlic & ginger

COMPLIMENTARY RECIPE

SERVES 4

INGREDIENTS

2 x 250 g sirloin steaks
2 handfuls shredded green papaya
1 small handful, mixed herbs (perilla, Vietnamese mint and basil)
1 tablespoon fried red Asian shallots
1 tablespoon dried shrimp, soaked in hot water for 5 minutes and drained
3 tablespoons of Nước Mắm Chấm dipping sauce
Marinade
3 teaspoons pickled chilli (from Asian supermarkets)
2 garlic cloves, crushed
2 cm piece of ginger, minced
2 tablespoons fish sauce
1 tablespoon caster sugar
2 teaspoons vegetable oil
pinch of salt

METHOD

Mix all the marinade ingredients together until the sugar dissolves. Add the steaks and marinate for 2 hours in the fridge. Chargrill the steaks over medium-high heat, to your preference (6 minutes for rare, 10 minutes for medium), then rest the steaks for 5 minutes. Reheat the steaks on the chargrill, then cut into thin slices.

Serve with a salad of green papaya, mixed herbs, fried red Asian shallots and dried shrimp, dressed with Nước Mắm Chấm.