Thai-Style Sirloin Steak with Nam Jim Jaew
Perfect for the barbecue this spring!Â
From Jorge Thomas, founder of Swaledale Butchers
"After leaving school, I spent several months travelling across Southeast Asia. The main draw was the chance to dive deeper into a cuisine I already loved — though the promise of tropical beaches and the odd full moon party didn’t hurt either.
From Bangkok, I headed north to Chiang Mai, then south via overnight sleeper train to the Gulf of Thailand. Though the Southern Line runs more or less straight, the train’s gentle, unhurried rhythm through the balmy night air was hypnotic — almost as memorable as the breakfast: a rich, fragrant green curry studded with thumbnail-sized pieces of pig liver. It was clear that while I loved Thai food, I had a lot to learn about its depth and complexity.
One aspect I’d overlooked was the Thai way of grilling meat — typically cooked high above well-burnt, white-hot charcoal. Less of a quick sear, more of a smoky sizzle over moderate heat. The go-to condiment is often Nam Jim Jaew: a sauce that perfectly balances sweet, salty, sour, and spicy, with a deep, aromatic punch. That contrast is what makes it so irresistible, especially with meat cooked over fire.
This dish harks back to my first Thai BBQ in the north of the country — eaten roadside, perched on a plastic chair. Intensely delicious, marinated beef, quickly seared then slowly grilled (to develop colour without overcooking), served with a punchy Nam Jim, sticky rice, and a cold beer. A combination I’ve returned to ever since.
We’ve done the prep for you — marinated steaks* and a pot of Nam Jim Jaew, ready for two. Cook on the BBQ or in a hot pan. Serve with sticky or jasmine rice and a Thai Salad Recipe — Tam Dtaeng Kwaa, a pounded cucumber salad with peanuts and green beans, is ideal. This version comes from Mark Dobbie of som saa. And of course, a cold beer or two."
*Grass-fed, heritage breed beef, slow-grown to full maturity on the lush pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days to develop exceptional depth of flavour and tenderness.
Original: $33.57
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Thai-Style Sirloin Steak with Nam Jim Jaew
Perfect for the barbecue this spring!Â
From Jorge Thomas, founder of Swaledale Butchers
"After leaving school, I spent several months travelling across Southeast Asia. The main draw was the chance to dive deeper into a cuisine I already loved — though the promise of tropical beaches and the odd full moon party didn’t hurt either.
From Bangkok, I headed north to Chiang Mai, then south via overnight sleeper train to the Gulf of Thailand. Though the Southern Line runs more or less straight, the train’s gentle, unhurried rhythm through the balmy night air was hypnotic — almost as memorable as the breakfast: a rich, fragrant green curry studded with thumbnail-sized pieces of pig liver. It was clear that while I loved Thai food, I had a lot to learn about its depth and complexity.
One aspect I’d overlooked was the Thai way of grilling meat — typically cooked high above well-burnt, white-hot charcoal. Less of a quick sear, more of a smoky sizzle over moderate heat. The go-to condiment is often Nam Jim Jaew: a sauce that perfectly balances sweet, salty, sour, and spicy, with a deep, aromatic punch. That contrast is what makes it so irresistible, especially with meat cooked over fire.
This dish harks back to my first Thai BBQ in the north of the country — eaten roadside, perched on a plastic chair. Intensely delicious, marinated beef, quickly seared then slowly grilled (to develop colour without overcooking), served with a punchy Nam Jim, sticky rice, and a cold beer. A combination I’ve returned to ever since.
We’ve done the prep for you — marinated steaks* and a pot of Nam Jim Jaew, ready for two. Cook on the BBQ or in a hot pan. Serve with sticky or jasmine rice and a Thai Salad Recipe — Tam Dtaeng Kwaa, a pounded cucumber salad with peanuts and green beans, is ideal. This version comes from Mark Dobbie of som saa. And of course, a cold beer or two."
*Grass-fed, heritage breed beef, slow-grown to full maturity on the lush pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days to develop exceptional depth of flavour and tenderness.
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Perfect for the barbecue this spring!Â
From Jorge Thomas, founder of Swaledale Butchers
"After leaving school, I spent several months travelling across Southeast Asia. The main draw was the chance to dive deeper into a cuisine I already loved — though the promise of tropical beaches and the odd full moon party didn’t hurt either.
From Bangkok, I headed north to Chiang Mai, then south via overnight sleeper train to the Gulf of Thailand. Though the Southern Line runs more or less straight, the train’s gentle, unhurried rhythm through the balmy night air was hypnotic — almost as memorable as the breakfast: a rich, fragrant green curry studded with thumbnail-sized pieces of pig liver. It was clear that while I loved Thai food, I had a lot to learn about its depth and complexity.
One aspect I’d overlooked was the Thai way of grilling meat — typically cooked high above well-burnt, white-hot charcoal. Less of a quick sear, more of a smoky sizzle over moderate heat. The go-to condiment is often Nam Jim Jaew: a sauce that perfectly balances sweet, salty, sour, and spicy, with a deep, aromatic punch. That contrast is what makes it so irresistible, especially with meat cooked over fire.
This dish harks back to my first Thai BBQ in the north of the country — eaten roadside, perched on a plastic chair. Intensely delicious, marinated beef, quickly seared then slowly grilled (to develop colour without overcooking), served with a punchy Nam Jim, sticky rice, and a cold beer. A combination I’ve returned to ever since.
We’ve done the prep for you — marinated steaks* and a pot of Nam Jim Jaew, ready for two. Cook on the BBQ or in a hot pan. Serve with sticky or jasmine rice and a Thai Salad Recipe — Tam Dtaeng Kwaa, a pounded cucumber salad with peanuts and green beans, is ideal. This version comes from Mark Dobbie of som saa. And of course, a cold beer or two."
*Grass-fed, heritage breed beef, slow-grown to full maturity on the lush pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days to develop exceptional depth of flavour and tenderness.
