over 2 hours
less than 10 mins
By Matt Tebbutt
From Saturday Kitchen
- 300g/10½oz sirloin steak with plenty of fat
For the marinade
- 2 tsp pickled chillies, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp fresh root ginger, peeled and finely chopped
- 3 tbsp Thai fish sauce
- 1½ tbsp palm sugar
- 2 tsp vegetable oil
For the crispy shallots
- vegetable oil, for deep-frying
- 2 shallots, thinly sliced
- 50g/1¾oz plain flour
- 50g/1¾oz cornflour
For the salad
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh coriander
- 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained
- ½ cucumber, shredded
For the dressing
- 4 tbsp Thai fish sauce
- 2 limes, juice only
- 2-3 tbsp palm sugar
- 2 garlic cloves, crushed
- 1 Thai red chilli, chopped
Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours.
Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper.
Combine all the salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside.
To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots.