Nam Tok Nua (serves 3 to share)
You will need:
6-7 stalks of fresh mint, leaves picked off
1 sirloin steak depending on how hungry you are will dictate the size (free range if possible)
1 tbsp butter (grass fed is better for you)
4-5 stalks of spring onion, chopped
a handful of watermelon diced into 1cm cubes
a small bunch of coriander, chopped roughly
1 tsp pounded roasted glutinous rice
1-2 tsp chilli flakes
1/4 tsp black pepper
a head of cabbage to serve
Let your steak come to room temperature. Heat up a frypan to smoking hot, and add your knob of butter before the steak goes in. Count to 30 seconds before flipping the steak. Repeat this about 4 times until the outer crust is nice and deep brown, basting with the butter from time to time. Transfer to a board to rest for 5 mins.
Meanwhile, add your coriander, spring onion, watermelon, and mint into a large tossing bowl. Slice your steak with a sharp knife in thin strips and add to the bowl. Add the juice of 1 lime, chilli flakes, pepper, roasted rice, and 1 tbsp fish sauce before tossing gently. Taste to see if it is salty and sour enough, then add more fish sauce or lime juice if needed. Add your watermelon and toss before tipping into a serving dish and sprinkling a little more pounded rice and some more mint leaves to garnish.
Eat with leaves of cabbage and a few extra slices of watermelon, it makes a light summer lunch or an accompaniment to a feast!