Adam Liaw’s steak with coconut and chilli sauce
This flavoursome sauce gives an extra dimension to a good steak.
Ingredients
1 tbsp vegetable oil
1 thick rib eye steak (about 500g)
1 spring onion, very thinly sliced on a sharp diagonal
1 bird’s eye chilli, thinly sliced
1 cup mixed Asian herbs (Thai basil, coriander leaves, Vietnamese mint etc)
lime wedges, to serve
Coconut chilli sauce
2 tbsp vegetable oil
1 small onion, finely sliced
1 tbsp grated ginger
4 garlic cloves, finely minced
1 tsp turmeric powder
1 tbsp sambal oelek
2 tbsp fish sauce
1 tbsp tamarind paste
300ml coconut cream
2 tsp sugar
Method
Step 1
For the coconut chilli sauce, heat a small saucepan over medium heat and add the oil. Fry the onion, ginger and garlic for about 5 minutes until fragrant, then add the turmeric and sambal oelek and mix well. Stir in the fish sauce, tamarind paste and coconut cream. Add the sugar and bring to a simmer. Simmer for 8 minutes, adding water if the sauce becomes too thick. Taste, season with salt as required, then set aside while you cook the steak.
Step 2
Heat a heavy frying pan over a medium-high heat and add the oil. Season the steak with salt and fry on both sides until cooked to your liking. Remove the steak to a plate to rest.
Step 3
While the steak is resting, soak the spring onions in iced water for about 10 minutes until they curl. Drain, then combine with the chilli and herbs.
Step 4
Before serving, flash-fry the steak in the pan again to reheat the outside, then cut into thick slices.
Step 5
Pour the coconut chilli sauce onto a warmed serving plate. Place the steak slices on top and serve with the spring onion, chilli and herb mixture on the side, together with a few lime wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
