This dish from AngloThai chef John Chantarasak receives its name from the juices and fat which fall onto the hot coals as the sirloin steak grills on the BBQ. This creates smoke and imparts a wonderful flavour which marries perfectly with a prized cut like Sirloin. SERVING: 2
STEP 1
Make the roasted rice powder by dry toasting the uncooked rice in a heavy based pan over a medium heat.
Continually move the rice so that the grains turn a deep golden brown and smell toasty and nutty, around 5
mins. Transfer to a granite mortar and pestle, then grind into a somewhat coarse powder. This will keep for a few weeks in an airtight container.
STEP 2
Combine all the marinade ingredients together and mix well. Add the Irish sirloin and leave to marinate for 3 hours.
STEP 3
Combine lime juice, fish sauce, sugar and roasted chilli powder to create a dressing. This should taste spicy, sour and salty.
STEP 4
Combine the coriander, mint, spring onions, red onion, lemongrass and kaffir lime leaf together in a mixing bowl, add enough dressing to nicely coat the salad without drowning and toss gently together.
STEP 5
Grill the Irish sirloin over a medium-high heat to give nice caramelisation and colour. Allow the meat to rest well before thinly slicing against the grain.
STEP 6
Arrange the sliced sirloin on a plate and pour over a little of the dressing. Arrange the herbal salad over the sirloin, then garnish with roasted rice powder.
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