Thai Style Steak with Creamy Mash & Zesty Dressing
Serves 1
Directions
- 1Peel and chop the potatoes into chunks.
- 2Boil the chopped potatoes in a pot of water until fork-tender.
- 3In a bowl, add the steak pieces.
- 4Pour soy sauce and oyster sauce over the steak.
- 5Season with black pepper.
- 6Mix the steak and marinade thoroughly with tongs.
- 7Cover and refrigerate the marinated steak.
- 8Finely chop fresh coriander.
- 9Finely chop shallots.
- 10Add chopped coriander, chopped bird’s eye chillies, and chopped shallots into a measuring cup.
- 11Squeeze lime juice into the cup.
- 12Add fish sauce and tamarind powder to the cup.
- 13Stir the dressing ingredients together until well combined.
- 14Heat olive oil in a frying pan.
- 15Add the marinated steak pieces to the hot pan.
- 16Cook the steak for 3 minutes on each side until browned.
- 17Remove the cooked steak from the pan.
- 18Add butter and minced garlic to the pan and stir.
- 19Return the steak to the pan to baste in the butter and garlic sauce, then garnish with parsley.
- 20Mash the boiled potatoes in the pot.
- 21Add coconut cream to the mashed potatoes.
- 22Serve the creamy mashed potatoes on a plate.
- 23Add the cooked steak next to the mashed potatoes.
- 24Place grilled asparagus next to the steak and mashed potatoes.
- 25Drizzle the Nam Jim dressing generously over the steak.
Ingredients
- 4 potatoes, peeled & chopped
- 0.5 cup coconut cream
- 60 g unsalted butter
- Salt
- pepper
- 1 pinch cayenne
- 1 tbsp chicken stock
- Fresh coriander, chopped
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp black pepper
- 1 tsp brown sugar
- Fresh parsley, chopped
- 3 bird’s eye chillies, finely chopped
- 2 shallots, thinly sliced
- 3 limes
- 0.5 cup fish sauce
- 1 tsp tamarind paste or powder
- 1 tsp toasted rice powder (or rice flour, optional)
- Steak
- Garlic
- Olive oil
- Asparagus
Equipment
Cutting boardKnifePotStoveMixing bowlTongsLime squeezerFrying panSpatulaPotato masher
Tips
- Marinate steak for at least 30 minutes.
- Adjust Nam Jim dressing to taste, it should be tangy, salty, and spicy.
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