Thai-style Dipping Steak and Charred Veg Salad
By OcadoLife
Published on 27 May 2026
The punchy tamarind and lime sauce is pure dunking heaven in this Thai-style Dipping Steak and Charred Veg Salad, from Jim Moore – chef and author of How To BBQ Everything. Charring the veg for the salad really brings out its sweetness and keeps things crunchy and bright. Just pile it all onto a platter, put it in the middle of the table and invite everyone to dive in. Allow extra time for marinating and resting the meat.
Time and servings
40 minsTotal time
6Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp palm sugar or light brown soft sugar, plus 2 tsp
- 1 garlic clove, crushed
- 4 (200g) steaks, such as rump
- 2 tbsp jasmine rice (optional)
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 2 tbsp tamarind paste
- 1 tsp chilli flakes, or to taste
- 1 tbsp finely sliced shallots or salad onions
- 15g fresh coriander, finely chopped, plus extra to garnish
- 3 courgettes, thinly sliced
- 200g green beans
- 4 red gem lettuces or dolce romana lettuces, halved lengthways (or a mix of both)
- 2 tbsp vegetable oil
- 1 large handful fresh mint leaves, to garnish
Method
Step 1
Mix the soy sauce, oyster sauce, 1 tsp sugar and garlic in a large dish. Add the steaks, turn to coat, then marinate for at least 30 mins at room temperature or chill for up to 4 hrs.Step 2
If using, toast the rice in a dry pan over medium heat for 5 mins, stirring occasionally, until golden. Cool, then grind to a fine powder using a pestle and mortar. Set aside.Step 3
For the dipping sauce, whisk together the fish sauce, lime juice, tamarind paste, remaining 2 tsp sugar, chilli flakes, shallots and coriander, with 1tbsp rice powder if using. Have a taste – it should be tangy, salty and slightly spicy.Step 4
Preheat a barbecue or griddle pan to medium-hot. Lightly toss the courgettes, green beans and lettuce in the oil. Char the courgette for 2-3 mins each side until tender with grill marks. Char the beans for 4-5 mins, turning occasionally, until lightly blistered (if using a barbecue, place a frying pan directly on the grill bars to blister the beans). Char the cut sides of the lettuce for 1-2 mins until marked but still crisp.Step 5
Pat the steaks dry. Cook for 3-5 mins on each side until charred on the outside but pink in the middle, or to your liking. Rest for 5 mins, then slice thinly against the grain.Step 6
Arrange the vegetables and steak on a platter. Dress with a little dipping sauce, then scatter over the remaining rice powder (if using), the mint leaves and coriander. Serve with individual bowls of the remaining sauce for people to help themselves, dipping the steak as they go.