Thai ‘Laab’ spiced grass-fed Irish fillet steak with pounded chilli and herb dressing
The ‘Laab’ is a wonderful dish that involves finely chopped meat with mixed spices and herbs. In this recipe, AngloThai chef John Chantarasak has taken those flavours and adapted them into a Thai-style BBQ grass-fed Irish fillet steak carpaccio, alongside a perfectly balanced, punchy, fresh, and herbal dressing.
Ingredients Needed to Make Irish Beef Fillet Steak
LAAB SPICE BLEND:
- 1 tbsp. salt
- 2 tbsp. coriander seed
- 1 tsp. cumin seed
- 1 tsp. white peppercorn
- 1 tsp. fennel seed
- 1 tsp. Sichuan peppercorn
- ½ tsp dried birdseye chilli
LAAB SPICED FILLET
- 200g Irish fillet
- Laab spice blend (see above)
POUNDED CHILLI AND HERB DRESSING:
- 1 long green chilli – seeds removed and cut sliced
- 1 red birdseye chilli
- 1 tbsp. garlic
- 1 tbsp. coriander root or stem
- 6 tbsp. lime juice (around 2 limes)
- 2 tbsp. fish sauce
- 1 tbsp. white sugar
- 1 tbsp. coriander – finely chopped
Instruction for Making a Perfect Irish Beef Fillet Steak
Add all the Laab spices to a heavy bottom pan and toast over low heat until fragrant. Grind to a fine powder in a stone pestle and mortar or spice grinder.
Roll the Irish fillet in the Laab spice powder ensuring it is completely coated.
Pound the chillies, garlic and coriander root in a stone pestle and mortar until a smooth paste. Add the sugar, lime juice and fish sauce then combine well. Taste the dressing, it should taste spicy, sour and salty. Add the finely chopped coriander and mix together.
Over high heat sear the Irish fillet on all sides. You want to develop a nice dark crust to seal in all the meat juices and create a caramelised outside, almost blackened and burnt for a contrast in flavour.
Set the Irish fillet aside for 5 minutes to rest then slice thinly, ensuring there is a layer of seared edge on each slice. Arrange on a serving plate and spoon over the dressing, ready to serve.