Weeping Tiger (Thai Steak)

2 garlic cloves

2 coriander roots, including all the stems

3 tsp fresh green peppercorns

1 tsp Nam Pla (fish sauce)

2 tsp light soy sauce

1 ½ tsp sugar

400g sirloin steak

Jasmine rice to serve

North Eastern Chilli Sauce

1 ½  tbsp  uncooked rice

50 ml Nam Pla

6 tbsp lemon juice

15 dried birds eye chillies, crushed

2 tsp sugar

The pestle & mortar get a good work out in this Thai recipe, as does Lowell who will be working the pestle and mortar.

Rinse the jasmine rice three times in fresh water and then cook in the rice cooker. Meanwhile pound the garlic and coriander until it’s a paste. Place in a bowl with the whole steaks, peppercorns, nam pla, soy sauce and sugar. Rub the marinade in and let it do its work for half an hour.

Toast the rice in a dry pan and when it’s golden, get Lowell back to work with the pestle and mortar until it’s powder. He should give the chillies a quick bash too. Tip into a small serving  bowl and add the nam pla, lemon juice and sugar and mix until the sugar is dissolved. You should have coarse chilli flakes suspended in the sauce.

If it wasn’t Winter, I’d barbeque this but a hot griddle pan will do. Sear the steaks for 3 minutes on each side. Let it rest for a few minutes before slicing against the grain.

Serve with the rice and North Eastern Chilli Sauce. And beer.

As I’m convinced Lowell doesn’t enough veg, I’m adding a side salad of finely sliced peeled cucumber and radishes with grated carrots and a little grated  ginger.