- 3 large (15g) garlic cloves, peeled & minced
- 2-3 ( 45g) red jalapeño or chilli peppers, seeds optional, minced
- ½ cup (100g) palm sugar or brown sugar
- 1 vanilla pod, split and scraped
- ½ cup (120 ml) water
- 1 Tbsp (15 ml) lime juice and zest of ½
- 2 kaffir lime leaves
- 1 tsp fish sauce
- 2 tsp fine sea salt
- 1 Tbsp (15 ml) rice wine vinegar
- 4 scotch fillet or rib eye steaks (22g g ea)
- 2 Tbsp (30 ml) oil for coating steaks
- Salt to season for the grill (to taste) To serve: 1 cup (85g) coriander/cilantro for garnish
Combine the garlic, jalapeño (seeds optional), sugar, vanilla pod and seeds, water, lime juice and zest, lime leaves, fish sauce and salt in a small saucepan. Bring to a boil over medium–high heat. Lower the heat and simmer until the mixture begins to thicken and the garlic and pepper bits begin to soften. After about 3 minutes, whisk in vinegar and allow to cool completely. Remove lime leaves and transfer the vanilla pod to a tall bottle. Using a funnel, fill the bottle with the sauce and refrigerate. Will keep refrigerated for 2 weeks.
Scotch fillet steak:
Heat a barbecue flat-top grill or a skillet to high. Pat steaks dry, then brush both sides with oil. Season with salt and sear on the first side, without moving the steak, over high heat about 3 minutes. Flip over and cook an additional 5–7 minutes. Remove steaks from heat and rest 5 minutes.
To finish and serve: Thinly slice steaks against the grain and fan onto plate. Drizzle with warmed chili–vanilli sauce and a scattering of coriander if wished.
(reproduced with permission from Vanilla Table by Natasha MacAller)