In Thailand beef is not a very popular meat as the beef raised there is scrawny and imported beef is very costly. However Westerners love their steaks and this recipe is sure to satisfy even the most discriminating palates. This recipe is more traditionally made using pork steaks, but we love using sirloin steaks or any tender barbecue cut beef.
This is a great part dish as you can make the Daikon Carrot salad ahead. Double or triple recipes as needed. Tri-tip also is a tasty cut for the grill.
1 1/2 to 2 pounds sirloin steak
Sea salt and freshly ground pepper
For Carrot salad
2 Tbs. peanut or coconut oil
1 Tbs. fresh lime juice
Generous dash white pepper (fine grind)
1 to 2 Tbs. fish sauce, to your taste
2 tsp. coconut sugar (light brown sugar can be used)
3 medium carrots, peeled and grated
equal amount of fresh daikon grated
1/3 cup tightly packed fresh cilantro, roughly chopped
1-2+ Thai Dragon Chiles (or serrano chiles), stemmed, seeded, minced
2/3 cup canned unsweetened coconut milk (Chaokoh Brand is my favourite)
1 Tbs. Thai red curry paste (I like Mae Sri best, or make your own)
Season the steak all over with 1/2 tsp. sea salt and 1/4 tsp. ground pepper. Place on hot preheated barbecue, sear well, turn and sear the other side. Cook only until medium rare.
Place 1 Tbs. oil, 2 Tbs. of the lime juice, 1 to 1 1/2 Tbs. of fish sauce, and 1 tsp. of the coconut sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.
When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm.
Place large skillet on stovetop over medium-low heat.
Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with sea salt and fresh ground pepper.
Thinly slice the steak across the grain and transfer to individual plates. Spoon the sauce over the top. Serve the carrot-daikon salad on the side.