Thai-Style BBQ Steak with Zesty Slaw

This recipe brings together the rich, savory flavor of grilled steak with a bright and tangy slaw, all tied together with a vibrant tamarind dressing. It’s perfect for a quick, impressive meal that's packed with flavor.

Ingredients

For the Dressing:

• 1/4 cup (60ml) fish sauce

• 1/4 cup (60ml) fresh lime juice

• 2 tbsp finely grated palm sugar or light brown sugar

• 2 tbsp tamarind paste

• 2 tbsp finely chopped shallot or red onion

• 2 bird's-eye chilies, finely chopped (seeded for less heat)

• 1 tbsp toasted sticky rice powder

• 1 tbsp water

For the Protein & Slaw:

• 2 x Scotch Fillet Steaks (about 240g each), at room temperature

  • Optional Protein Substitutions: boneless chicken thighs, pork chops, or firm white fish fillets like cod or snapper.

• 6 cups (350g) finely shaved green cabbage

• 4 radishes, halved and thinly sliced

• 1 Lebanese cucumber, halved lengthwise and thinly sliced

• 1 cup fresh coriander leaves

• 1 cup fresh mint leaves (whole bunch)

Method

1. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, tamarind paste, water, and toasted sticky rice powder until the sugar dissolves. Stir in the shallot and chili. Set aside.

2. Prepare the Grill & Protein: Heat a BBQ or chargrill plate to high. Pat your chosen protein dry with paper towel and lightly season with salt and pepper.

3. Cook the Protein:

   • Steak: Place the steaks on the hot grill. Cook for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness (52°C-54°C internal temperature).

   • Chicken Thighs: Cook boneless chicken thighs for about 6-8 minutes per side, or until the internal temperature reaches 74°C (165°F).

   • Pork Chops: Cook for 5-7 minutes per side, or until the internal temperature reaches 63°C (145°F).

   • Fish Fillets: Cook for 3-5 minutes per side, or until the internal temperature reaches 63°C (145°F) and the fish flakes easily.

4. Rest the Protein: Transfer the cooked protein to a plate or tray to rest for 3-4 minutes. Spoon about 1 tablespoon of the tamarind dressing over each piece of protein as it rests.

5. Assemble the Slaw: While the protein rests, combine the cabbage, radish, cucumber, coriander, and mint in a large bowl. Toss gently until everything is well mixed.

6. Serve: Arrange the slaw on a large serving platter. Slice the rested protein and place it over the slaw. Spoon all the remaining dressing and resting juices over the protein and salad. Serve immediately.