Ingredients

The following ingredients have 4 Servings
  • 250g palm sugar, grated
  • 1/4 cup (60ml) best-quality fish sauce
  • 1/4 cup (60ml) lime juice
  • 1kg prime grass-fed fillet of beef
  • 6 long red chillies, seeds removed, thinly sliced
  • 2 cups each thinly sliced white
  • cabbage and iceberg lettuce, (a mandoline is ideal)
  • Juice of 3 plump limes

Instruction

  • Place the sugar and 1 cup (250ml) water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil and simmer for 12-15 minutes, until the mixture has thickened and become a light caramel colour. Remove from the heat, then add the fish sauce and lime juice, gently swirling to combine. Set the fish sauce caramel aside.
  • Preheat the barbecue hotplate to full heat.
  • For the raw slaw, combine the cabbage and lettuce in a large bowl, season with salt and pepper, then dress generously with the lime juice. Set aside.
  • Use your hands to rub 1 tsp sea salt all over the beef. Sear for 1-2 minutes each side until brown all over (be sure to always apply the meat to a spot on the grill that has not had its heat dissipated by cooking). Remove from heat, rest for 5 minutes, then slice – it will be very rare in the middle.
  • Place the slaw on a serving platter, then top with the sliced beef. Garnish with chilli, then serve drizzled with the caramel.