Barbecued wagyu sirloin with nahm jim jaew

Prepare and light the barbecue (or heat a griddle pan over a medium-high heat). For the nahm jim jaew, toast the chilli flakes in a small, dry pan for 30 seconds; set aside. Put a kettle on to boil. In a bowl, dissolve the palm sugar in 2 tbsp just-boiled water, then add the tamarind paste, 4 tbsp fish sauce and the toasted chilli flakes. Add the lime juice, then stir through the coriander.

When almost ready to cook, in a wide bowl, combine 75ml fish sauce and the caster sugar. Add the steaks and turn in the marinade, until well coated. Set aside for 5 minutes.

Remove the steaks from the marinade (discard the marinade) and grill over a medium-high heat on the barbecue or cook on the griddle pan. I like to leave the meat alone to develop a nice crust and colour (this will take around 2 minutes), then flip and cook on the other side for the same length of time. They’ll probably need longer than this, so flip regularly, being careful not to burn them, until thoroughly browned all over. For medium, use a temperature probe to check the internal core is 48ºC before transferring to a warm spot on the grill away from the direct heat to rest. The temperature will rise a few degrees as the steak rests; it should reach an internal temperature of 55°C.

Once the steaks have rested, slice into 2cm-thick pieces. Serve with the nahm jim jaew, and some charred flatbreads to mop up the juices, if liked.