Wood fired rib eye with jaew, butter lettuce and asian herbs

Ingredients

600 gm dry-aged rib-eye steak, bone in, brought to room temperature

1 tsp vegetable oil

1 butter lettuce, leaves separated and washed

½ cup each (loosely packed) Vietnamese mint, coriander and Thai basil

To serve: lime wedges and steamed jasmine or sticky rice

------------------------------------------------------------

JAEW

------------------------------------------------------------

10 gm (¼ cup) dried small Thai chillies

125 ml (½ cup) lime juice

60 ml (¼ cup) fish sauce

1 tsp white sugar

1 spring onion, thinly sliced

2 tbsp finely chopped coriander

Directions

Light a wood-fired barbecue and let it burn down to ensure you have a nice even heat by the time you are ready to cook (1-1½ hours).
For jaew, dry-roast chillies in a wok or frying pan over low heat until aromatic and roasted (2-3 minutes; this gives the jaew a beautiful smoky flavour, but be careful not to burn the chillies or they’ll turn bitter). Cool, then pound with a mortar and pestle or slightly crush in a spice grinder until crunchy (not to a fine powder). Combine 3 tsp crushed roasted chilli, or to taste, in a small bowl with remaining ingredients and mix well. You may need to balance the flavour with more fish sauce or sugar; it should taste hot, sour, salty and slightly sweet. Refrigerate until required.
Lightly oil steak on both sides and season to taste with sea salt. Grill, turning once, until browned and cooked to your liking (5-7 minutes each side for medium-rare), then rest for 20 minutes. Slice beef off the bone, then cut slices across the grain and arrange on a serving plate. Serve with the lettuce leaves, herbs, lime wedges, jaew and rice.

Never Lose Track of Your Favorite Recipes.