This is a beautiful and simple classic, known the world over for its ability to deliver a multitude of flavours in one delicious bite.

It’s all down to a distinctively Thai dressing which brings together the elements of sweet, sour, salt and spice seamlessly.

The steak is best served at medium-rare to allow it to soak up all that wonderful flavour from the dressing and to ensure that the beautiful morsels of meat melt in your mouth with every bite.

It’s the kind of dish that unapologetically packs a punch and fully intends to tingle the senses. Once you’ve tried it, you’ll be coming back for more.

Flavours and pairings

A good zing of lime is key to this dish, complemented by saltiness from fish sauce and the sweetness of palm sugar.

The coriander and mint meanwhile help bring a freshness to the palate. It works well as a starter for a larger meal, or even when paired with a healthy helping of jasmine rice.

Ingredients

• 1 slab sirloin steak
• 1 teaspoon sea salt
• 1-1.5 fresh limes, juiced
• 3 cloves garlic, roughly chopped
• 2 red bird’s eye chillies, finely sliced into rounds (one for the dressing, one for the garnish)
• 3 teaspoons palm sugar (gula Melaka)
• 2-3 teaspoons fish sauce
• 3 cherry tomatoes, finely sliced
• Half a small red onion, finely sliced
• 6 sprigs fresh coriander, leaves plucked and left whole
• 6 sprigs fresh mint, leaves plucked and left whole

Method

• Prepare the dressing by combining the garlic, palm sugar and one bird’s eye chilli in a pestle and mortar.
• Gently pound the ingredients together until they form a rough paste and the sugar is fully dissolved.
• Add the lime juice and fish sauce, then mix everything together until well combined. Set aside.
• Prepare the steak by removing any excess moisture with a paper towel.
• Heat a pan or skillet on a medium-high heat and add a tablespoon of oil. Allow the pan to get to a searing heat.
• Sprinkle sea salt on both sides of the steak, then place on the skillet and allow to sear on the first side for a good minute on high heat (the steak should be well seared before turning).
• Flip the steak over and cook again for another minute (or until medium-rare).
• Remove the steak and set aside to rest on a chopping board for two minutes.
• Once the steak is fully rested, finely slice at an angle and plate. Top with cherry tomatoes, sliced onions, coriander, fresh mint and one red chilli.
• Finally, drizzle the dressing all over the meat and serve at once.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.