Rib eye & waterfall salad
This is an Isaan dish that has all the typical flavour characteristics of the region - spicy, herbal, sour and salty. The name nam tok literally translates to ‘waterfall’ and receives its whimsical name from meat juices dripping and falling onto hot coals as the meat cooks.
For the dressing:
4 tbsp lime juice
2½ tbsp fish sauce
1½ tbsp white sugar
1 tsp chilli powder
For the beef ribeye salad:
2 tbsp fish sauce
1 tbsp seasoning sauce
½ tsp caster sugar
½ tsp ground white pepper
500g dry-aged ribeye steak, on the bone
3 tbsp coriander leaves
2 tbsp mint leaves
2 spring onions, thinly sliced
½ small red onion, thinly sliced
2 lemongrass sticks, root and outer husks removed and thinly sliced
2 makrut lime leaves, thinly shredded (fresh or frozen)
2 dried bird’s eye chillies, toasted (optional)
1 tbsp toasted rice powder (see Northern Thai Salad recipe)
To make the dressing, mix together the lime juice, fish sauce, white sugar and chilli powder. This should taste aggressively sour, spicy and salty. Set aside at room temperature for use later.
In another bowl, mix together the fish sauce, seasoning sauce, caster sugar and ground white pepper. Rub this all over the steak and leave to marinade for 1 hour at room temperature.
Heat a cast iron pan or heavy tray in the Gozney Dome until hot. Place the ribeye on the pan, fat side down to render some of the fat cap, then turn the ribeye and sear all sides to give caramelisation and colour. Move the ribeye away from the direct wood or gas fire and cook until the probe reaches 48°C in the thickest part.
Remove from the Gozney Dome and rest for 5 minutes before slicing against the grain of the meat.
Combine the coriander, mint, spring onions, red onion, lemongrass, makrut lime leaf and toasted dried chillies together in a mixing bowl. Add enough dressing to nicely coat the herbs and aromatics without drowning the leaves, toss everything together gently to coat.
Arrange the sliced ribeye steak on a serving plate and pour over a little of the dressing to season. Arrange the herbal salad over the steak and finish with a generous sprinkle of the toasted rice powder.
Serve and enjoy!
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John is of half British and half Thai heritage, drawing influences from both cuisines when creating dishes for AngloThai, the restaurant he co-owns and runs with his wife Desiree.