Thai ‘Laab’ spiced grass-fed Irish fillet steak with pounded chilli and herb dressing

Bord Bia

Bord Bia

Standard Supplier 13th August 2020
Bord Bia

Bord Bia

Standard Supplier

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 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

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.

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