Vietnamese Beef Steak & Greens with Nam Jim Sauce

Thick-cut steaks of sirloin, scotch or rump are the best choices for this dish. Be sure to bring the meat to room temperature so that it will cook quickly and evenly while staying succulently pink in the middle.

NAM JIM SAUCE

2 cloves garlic, roughly chopped

1 teaspoon finely grated fresh ginger

2 shallots, roughly chopped

2 long green chillies, seeds removed, roughly

chopped

¹⁄³ cup coriander leaves

30g grated palm sugar (or use soft brown sugar) 2 tablespoons peanut oil

1-2 tablespoons fish sauce, to taste

¹⁄³ cup lime juice

BEEF AND GREENS

700g thick-cut beef steaks, fat trimmed 1 tablespoon peanut oil

100g snow peas, trimmed

1 bunch baby bok choy, trimmed, quartered 1 bunch broccolini, trimmed and halved

lengthways

½ cup roasted cashew nuts, chopped coarsely ¼ cup loosely packed fresh coriander leaves

Nam jim: Use a mini blender to process garlic, ginger, shallots, chillies, coriander, and sugar together (or pound with a mortar and pestle). Add oil, fish sauce and lime juice – adjusting amounts, if needed, to give a balanced hot, sweet, sour, salty taste – and process until mixture forms a paste. Store in fridge until ready to use.

Rub beef with oil and season on both sides with salt and pepper. Cook on a preheated barbecue or chargrill over medium-high heat for 3-4 minutes each side or until cooked to your liking. Take off heat, cover with foil and rest for 10 minutes. Meanwhile, steam or blanch green vegetables for 1-2 minutes in boiling water or until just tender.

To serve, place vegetables on a platter or board and arrange thickly sliced beef on top. Spoon nam jim over then scatter with cashews and coriander. Serves 4