MARKET STEAK

INGREDIENTS

Slice of 250-350 gram flank steak (cut against the grain)
Sea salt and pepper to season
Cos or butter lettuce cups (or any lettuce of your choice)
Canola Oil

Method

Prep the Steaks: Cut your steak into 250-300g portions, cutting against the grain. Season both sides generously with salt and coat lightly with canola oil, massaging it in for even coverage.

Cook for a Hard Sear: Place the steak on high heat to achieve a dark crust on both sides, which adds flavour and texture. Avoid rushing this step for an even cook (3 to 4 minutes on each side).

Flip and Rotate: Once caramelised on one side, flip the steak and rotate it to cook evenly, and render any sinew.

Rest and Return to Fire: After reaching a rare temperature, let it rest briefly. Then, finish cooking to your preference (e.g., medium rare) by returning it to the heat for a few more minutes. Rest it afterwards to relax the meat and retain juices.

Serve with Lettuce Cups and Sauce: At Firebird, the steak is sliced thin, seasoned with extra salt, and served with lettuce cups, herbs like giso and frisée, and a dipping sauce with lemongrass, kaffir lime, and palm sugar.

Finishing Touches:  After carving, let the steak rest briefly on paper to absorb excess juices, ensuring it doesn't bleed onto the plate.

This technique results in a beautifully tender steak, perfect for enjoying as lettuce wraps or simply on its own!

jeow (lao dipping sauce) INGREDIENTS

200g Tamarind Water
350g Palm Sugar
240g Fish Sauce
100g Roasted Beef Fat

Method

Prepare the Tamarind Water: If using tamarind paste, mix with warm water until smooth. Strain out any seeds or pulp for a smooth consistency.

Melt the Palm Sugar:  In a saucepan over medium heat, melt the palm sugar gently until it becomes syrup-like in texture. Be careful not to overheat, as this can cause bitterness.

Add Fish Sauce and Tamarind Water: Slowly stir in the fish sauce and tamarind water. Mix well until all ingredients are fully incorporated, creating a balance of salty, sweet, and tangy flavours.

Incorporate Roasted Beef Fat: Add the roasted beef fat to the mixture and stir until it melts and combines well with the sauce. The beef fat will add a rich, savoury depth to the jeow.

Simmer and Adjust: Simmer the mixture on low for about 5–10 minutes, allowing the flavours to meld. Taste and adjust seasoning if needed, balancing the tangy, sweet, and salty flavours to your preference.

Serve Warm or at Room Temperature This sauce pairs excellently with grilled meats, vegetables, and wraps. Serve alongside your steak in lettuce cups or as a dip for added richness.