What makes this grilled steak wonderful is its hot sauce. The sauce is very easy to make and most of the ingredients that are easy to find. This makes a great appetizer with beers and goes well with Jasmine rice for a main course. Traditionally, this dish is from northeastern Thailand and eaten with sticky rice.
Method
Pick a thick steak, about 1 to 1 1/2 inch thick. A little fat on the meat is ok. Grill the steak either on a grill or broil in an oven. Use high heat for medium rare. I broil it with high heat for 3-4 minutes on each side.
Slice the steak prior to serving. Serve hot with the sauce below.
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Hot Shallot Sauce with Toasted Rice
Prig Nam Jim
2 Servings,
Prep Time: , Total Time: 7 Minutes
- 1 teaspoon ground dried chili pepper
- 3 tablespoons fish sauce
- 3/4 lime
- 2 thinly sliced shallots
- 1 teaspoon crushed toasted rice
Method
Crush the toasted rice in a mortar and pestle or grind it up with a spice or coffee grinder. Some should be finely ground, but leave some larger pieces.
Combine all ingredients and mix well. You should be able to taste the fish sauce, the lime and the nutty flavor of toasted rice.
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