Preparation: 10 minutes
Cooking: about 10 minutes, plus 10 minutes resting time - though will depend on the thickness of your cut
Nahm dtok ("waterfall beef") is a spicy Thai salad that delivers maximum flavour for minimum effort. The zingy dressing of fish sauce, lime juice and palm sugar and combination of fresh herbs deliciously complement the robust flavour of seared dry-aged beef.
We've used a forerib chop and picanha in this salad, but any steak will work - sirloin, rump, denver, flat iron, bavette, chuck eye... Pick your favourite!
It's best to use larger pieces of meat, cooked whole to develop a good crust before resting and slicing.
Also, cooking the beef on a charcoal barbecue will
give the best result, but if it's cold or wet outside, a heavy-based pan on the hob will be fine.