Steak so often eaten raw that it is no longer a surprise, though it does carry a small risk. But living without danger means you miss out as it can be delicious. Cooking may be the only absolute insurance, but raw is worth a little risk in my book. Buying from a good, busy butcher means the produce is turning over quickly and the meat is fresh. Tell your butcher you will be eating this raw.
400g fillet steak (un-hung or freshly butchered)
12 bird's-eye chillies
2 teaspoons kaffir lime juice (or regular lime juice)
2 teaspoons lime juice
2 teaspoons palm sugar
1/2 teaspoon salt
2 teaspoons fish sauce
2 small red shallots (sliced)
2 spring onions (sliced)
2-3 coriander sprigs (leaves picked)
2-3 mint sprigs (leaves picked)
3 fresh kaffir lime leaves (finely julienned)
4 Little Gem lettuce leaves
1/4 cucumber (sliced)
10g Thai toasted rice powder
- Slice the fillet steak across the grain into 5mm slices and place in a shallow dish.
- Slice the chillies and pound, using a mortar and pestle. Add both the lime juices, sugar and salt. Pour over the steak, mix well, then cover and allow to marinate for 10 minutes to absorb the flavours.
- Mix in the fish sauce, shallots, spring onions and herbs and serve on top of the lettuce leaves.
- Garnish with sliced cucumber and sprinkle with toasted rice powder.