Aged Beef Sirloin with Grilled Chilli Relish Recipe
by John Chantarasak
2
60 minutes
Ingredients

  • 350g of aged sirloin of beef, (dry aged for at least 28 days)
  • 2 tbsp of Thai seasoning sauce
  • 2 banana shallots, skin left on
  • 1 head of garlic, cloves separated and skewered on a bamboo skewer
  • 1 in of galangal, peeled and skewered on a bamboo skewer
  • 3 sticks of lemongrass
  • 6 cherry tomatoes, skewered on a bamboo skewer
  • 2 red chillies
  • 1 tsp salt
  • 1 tsp palm sugar
  • 1 tbsp of fish sauce
  • 2 tbsp of tamarind concentrate
  • 1 tbsp of chilli powder
  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 bunch of dill
Method
1

Marinate the sirloin steak in the Thai seasoning sauce. Set aside at room temperature while you continue with the rest of the recipe

  • 350g of aged sirloin of beef, (dry aged for at least 28 days)
  • 2 tbsp of Thai seasoning sauce
2

Light your grill and allow the charcoal to burn down to a medium heat with no flame. Grill the shallots and garlic in their skins until completely soft, then remove and discard the skins. Grill the galangal slices and lemongrass until dried and fragrant. Grill the tomatoes and long red chillies until charred and blistered, peel and discard the chilli skins and seeds

  • 2 banana shallots, skin left on
  • 1 head of garlic, cloves separated and skewered on a bamboo skewer
  • 1 in of galangal, peeled and skewered on a bamboo skewer
  • 3 sticks of lemongrass
  • 6 cherry tomatoes, skewered on a bamboo skewer
  • 2 red chillies
3

Chop the grilled galangal, lemongrass, chillies, shallots and garlic, then pound in a pestle and mortar with the salt to a smooth paste. Add the cherry tomatoes and use the pestle to break them into the paste. At this point a slightly rustic and chunky relish is the desired texture. Add the palm sugar, fish sauce, tamarind concentrate and dried chilli powder. It will taste rich, spicy and smokey with a background tartness from the tamarind

  • 1 tsp salt
  • 6 cherry tomatoes, skewered on a bamboo skewer
  • 1 tsp palm sugar
  • 1 tbsp of fish sauce
  • 2 tbsp of tamarind concentrate
  • 1 tbsp of chilli powder
4

Stoke your grill with more charcoal to cook the sirloin steak. Grill the steak to your liking over a high temperature, then rest for 5 minutes. My preference is  a nicely caramelised exterior with a pink/medium interior. Once rested, slice the sirloin steak against the grain on the meat into bite size pieces. Serve immediately with the grilled chilli relish and a selection of herb sprigs to accompany

  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 bunch of dill