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Ingredients
1 British Beef Tomahawk Bone-in Rib Steak (available in selected stores)
3 tbsp dark soy sauce
1½ tbsp oyster sauce
1 tbsp Cooks’ Ingredients Palm Sugar
2 tbsp vegetable oil
1 tbsp black peppercorns, crushed
For the dipping sauce
100g jar Cooks’ Ingredients Tamarind Paste
2 tbsp nam pla fish sauce
2 limes, juice
2 tbsp Cooks’ Ingredients Palm Sugar
2 small shallots, finely sliced
½ x 25g pack coriander, leaves roughly chopped, plus extra leaves to serve
2 red Thai chillies, finely chopped
Method
Season the steak with salt and put in a large ceramic or glass dish. Mix together the soy and oyster sauces, palm sugar, oil and peppercorns and pour over, rubbing into the steak. Loosely cover and chill for at least 30 minutes, ideally 2 hours (or up to 24 hours in advance), turning
the steak occasionally.
Prepare the barbecue for direct grilling, banking coals to one side to create a hot side for searing and charring, a medium area for steady cooking and a cooler side for finishing. Open any vents at the base of the barbecue.
Shake off and reserve any excess marinade, then grill the steak over a medium-hot part of the barbecue for 25-30 minutes, turning every 1-2 minutes. For the first 10-15 minutes, brush the steak with the reserved marinade as you turn it, then discard any remaining marinade. Move the steak around as needed, too: if the barbecue is too hot, flames flare up from dripping fat, or the meat browns too quickly, move it briefly to a cooler spot. For more colour or to render the fat, shift it over to a hotter part of the grill. After 25-30 minutes the steak should be medium-rare in the middle and well cooked on the outside. For accuracy, test the temperature at the thickest part of the steak using an instant-read meat thermometer – it should read 55ºC.
Transfer the cooked steak to a board and leave to rest for at least 15 minutes, loosely covered with foil. Meanwhile, mix together the ingredients for the dipping sauce.
Cut the steak diagonally against the grain into 0.5cm-thick slices and serve with the sauce and extra coriander leaves.
Cook’s tip
Level up For an extra authentic twist, make toasted rice powder to add crunch and smoky notes to the dipping sauce. Toast 2 tbsp Thai sticky rice (or sushi rice) in a dry pan over a medium-high heat, tossing until golden brown (6-8 minutes). Cool and crush in a pestle and mortar or spice grinder, until the consistency of coarse black pepper. Mix with the other sauce ingredients.
Leftover love The dip makes more than you’ll need for this recipe. Save half in the fridge and keep for up to 3 days, serving with fish or meat, over rice or for dipping.
Simple swap You can use any cut of steak in this recipe - look at the variety on the meat counter and check waitrose.com for cooking times.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,995kJ/ 720kcals
Fat
52g
Saturated Fat
19g
Carbohydrates
27g
Sugars
21g
Fibre
2.9g
Protein
35g
Salt
6.7g
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