INGREDIENTS

• 1 Preferred Angus® Skirt Steak
• ½ tsp black peppercorns
• 2 cloves garlic
• 2 Tbsp soy sauce
• 1 ½ Tbsp oyster sauce
• 2 tsp sugar
• 1 Tbsp lime juice
• 2 Tbsp neutral oil

• 2 Tbsp tamarind paste
• 1 tsp fish sauce
• 1 Tbsp lime juice
• 1 Tbsp palm sugar, chopped
• 2 Tbsp minced shallots
• ½ tsp chili flakes
• 3 sprigs mint, chopped

INSTRUCTIONS

1. To make the marinade, pound the black pepper in a mortar and pestle into a powder, then add the garlic and pound into a fine paste. Add all remaining marinade ingredients and stir to mix well.
2. Place the steak into a dish just big enough to hold, or place in a freezer bag. Add the marinade and move the steak around to ensure they're thoroughly coated.
3. Marinate the steaks for a minimum of 3 hours and up to overnight. Bring the steak out 1 hour before grilling so they will not be too cold and will cook more evenly.
4. Grill them on high heat with the lid open to ensure they have nice grill marks. Grill the steaks to your preferred doneness. Be sure to rest before slicing thin and serving.
5. In a small bowl, combine the tamarind, fish sauce, lime juice and palm sugar and stir until the sugar is mostly dissolved. Stir in the shallots and the chili flakes; don't worry about any undissolved sugar chunks.
6. Close to serving time, stir the sauce; the sugar should now be completely dissolved, and if there are a few stubborn chunks, they can be easily smushed with the back of a spoon. Stir in mint and sauce is now ready for service.
7. To serve – Portion out sticky rice and place thin slices of hanging tender with the Nam Jim sauce on the side to dip in.