LAAB SPICE BLEND
- 1 tbsp salt
- 2 tbsp coriander seed
- 1 tsp cumin seed
- 1 tsp white peppercorn
- 1 tsp fennel seed
- 1 tsp sichuan peppercorn
- ½ tsp dried birdseye chilli
Thai ‘Laab’ spiced grass-fed Irish fillet steak with pounded chilli and herb dressing
Thai ‘Laab’ spiced grass-fed Irish fillet steak with pounded chilli and herb dressing
30 min
The 'laab' is a wonderful dish that involves finely chopped meat with mixed spices and herbs. In this recipe AngloThai chef John Chantarasak has taken those flavours and adapted them into a Thai style BBQ grass-fed Irish fillet steak carpaccio, alongside a perfectly balanced, punchy, fresh and herbal dressing
Ingredients
LAAB SPICED FILLLET
- 200g Irish grass-fed fillet
- Laab spice blend (see above)
POUNDED CHILLI AND HERB DRESSING
- 1 long green chilli - seeds removed and cut sliced
- 1 red birdseye chillies
- 1 tbsp garlic
- 1 tbsp coriander root or stem
- 6 tbsp lime juice (around 2 limes)
- 2 tbsp fish sauce
- 1 tbsp white sugar
- 1 tbsp coriander - chopped fine
Method
STEP 1
Add all the laab spices to a heavy bottom pan and toast over a low heat until fragrant. Grind to a fine powder in a stone pestle and mortar or spice grinder.
STEP 2
Roll the Irish fillet in the laab spice powder ensuring it is completely coated.
STEP 3
Pound the chillies, garlic and coriander root in a stone pestle and mortar until a smooth paste is formed. Add the sugar, lime juice and fish sauce then combine well. Taste the dressing, it should taste spicy, sour and salty.
Add the finely chopped coriander and mix together.
STEP 4
Over a high heat sear the Irish fillet on all sides. You want to develop a nice dark crust to seal in all the meat juices and create a caramelised outside, almost blackened and burnt for a contrast in flavour.
STEP 5
Set the Irish fillet aside for 5 minutes to rest then slice thinly, ensuring there is a layer of seared edge on each slice. Arrange on a serving plate and spoon over the dressing, ready to serve.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
