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.
1kg of your favourite steak cuts of native breed beef
30g fresh coriander, smaller stalks roughly chopped and leaves roughly torn
30g fresh mint, leaves roughly torn
4 spring onions, finely sliced on the diagonal
1 cup unsalted peanuts, lightly toasted in a dry pan, then lightly crushed
Salt and pepper to taste
Steamed jasmine or sticky rice, and vegetables - we chose chopped cucumber and grilled aubergine
For the dressing
100ml fish sauce
100ml freshly squeezed lime juice
2 tbsp palm sugar (or soft brown sugar)
1 tbsp sesame oil
4 cloves of garlic, peeled and finely chopped
1 red chilli, finely chopped
2 tsp died red chilli flakes
1/2 thumb-sized piece of ginger, peeled and finely chopped
1. If your meat is in he fridge, take it out an hour or so before you plan to cook it, to allow i to come up to room temperature.
If you're cooking outside, allow enough time to fire up the coals.
2 Combine all the dressing ingredients, whisking well
until the sugar is combine. Set aside, with dishes of the herbs, peanuts and spring onions, until needed.
of the meat with a little vegetable oil before placing on the grill.
If cooking indoors, make sure your pan is searing hot. Cook the
beef over a high heat for 2 minutes, before turning. Repeat this process until you have reached your desired level of doneness.
For this recipe, rare to medium is recommended (between 45C and 55C internal temperature). If you prefer to your more well done, continue to cook for longer. Once cooked, place the meat in
a dish and allow o rest in a warm place for the same amount of time it was cooked.
Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER
Dry-aged, native breed beef is available at The Butchery Ltd.