Crying tiger steak

Method

Season the steak generously with salt and pepper on both sides. Heat oil in a heavy-bottomed pan over high heat until smoking, then sear the steak for 3-4 minutes each side for medium-rare, depending on thickness. Rest the steak for 5 minutes, then slice thinly against the grain. Meanwhile, pound the dried chillies, garlic and shallots together in a mortar and pestle, then mix with fish sauce and lime juice to create the nam pla sauce. Arrange the sliced steak on a plate, pour the spicy sauce over the top, and garnish with fresh coriander. Serve immediately with jasmine rice.