Spice up your BBQ with Thai inspired steak recipes
A true explosion of flavour, the marbling fat so typical of intensely flavoured grass-fed rib-eye steak is perfectly married with the sweet, tart and spicy tamarind sauce.
‘Nahm tok’ literally translates to ‘falling water’ or ‘waterfall’ and receives its namesake from juices and fat falling onto the hot coals as the sirloin steak grills. This creates smoke and imparts a wonderful flavour which marries wonderfully with a prized cut like grass-fed Irish sirloin.
The flavours of the Irish rump steak stand up to the richness of this coconut cream red curry and pair wonderfully with the earthy celeriac that is grilled over coals and basted with salted coconut cream, giving a unique British flavour to a widely recognizable Thai curry.
The ‘laab’ is a wonderful dish that involves finely chopped meat being mixed with spices and herbs. In this recipe John has taken those flavours and adapted them into a Thai style Irish fillet beef carpaccio and then combined it with a perfectly balanced punchy, fresh and herbal dressing.