for 4 person

Marinate the meat

2 tbsp	soy sauce
1 tbsp	oyster sauce
1 tbsp	sunflower oil
1 tbsp	coconut palm sugar
1 bunch	coriander, stems finely chopped, leaves set aside
2	flank Steak (each approx. 300 g)

Toasted rice powder

1 tbsp

round grain rice (e.g. Camolino)

Dip

1	lime, use only the juice
1	shallot, finely chopped
1 ½ tbsp	fish sauce
½ tbsp	coconut palm sugar
½ tsp	chilli powder
¼ tsp	chilli flakes

How it's done

Marinate the meat

Combine the soy sauce with all of the ingredients up to and including the coriander stalks, coat the meat with the mixture and marinate, covered, in the fridge for approx. 2 hrs.

Toasted rice powder

Toast the rice in a non-stick frying pan over a medium heat for approx. 10 mins. until golden brown. Remove, leave to cool, grind into a fine powder using a food processor or pestle and mortar.

Dip

Finely slice the reserved coriander leaves, combine with 1 tbsp of toasted rice powder, lime juice and all of the remaining ingredients.

Charcoal/gas/electric grill

Wipe the marinade off the meat. Cover the meat and grill over/on a medium heat (approx. 200 °C for approx. 1½ mins. on each side. Cover and leave to stand for approx. 10 mins. Serve the steaks with the dip.

Show complete recipe