flank steak 1.5 lb. piece

salt 2 tsp.

chile powder 2 tsp.

cumin, ground 2 tbsp.

garlic, grated 4 cloves

ginger, grated 1 thumb

galangal, grated ½ thumb

coriander seed 2 tbsp.

lemons, grated 2

coriander leaf 1 cup

cinnamon, ground 1 tsp.

sichuan peppercorn 1 tbsp.

star anise, ground 4 stars

red pepper, filet only, mince 1

onion, chopped 1/2

mango powder 1 tbsp

cloves, ground 5 pc.

lemongrass, minced 1 pc

1. Mix all dried spice rub ingredients together and add to a food processor with fresh ingredients and ground to paste. If too dry, add a few tbsp. of oil. Paste will store in airtight container for 2 weeks.

2. Using a tablespoon place 4 tbsp on the flank steak and mash in with the back of the spoon to coat evenly, making sure the entire surface of one side of the flank is covered.

3. Placed on a plate and cover with plastic wrap, place another plate on top to press and place in the fridge overnight.

4. Remove the flank from the fridge, cut into 4 – 6oz. portions and allow to come to room temperature.

5. Place a 12” cast iron skillet on high heat and add 1 tbsp. canola oil and 1 tbsp. sesame oil. When oil is hot add the 4 portions of flank steak and sear for 2 minutes, rub side down. Turn steaks over and sear 2 minutes more.

6. Remove steaks from pan and place in an aluminum foil wrap for 5 minutes, finish the plate while steaks are resting.

7. Place all the salad ingredients (except cashews) in a bowl with 2-3 tablespoons of the palm sugar ~ thai chile dressing (enough to coat) and arrange 4 handfuls of the salad in the centre of each of 4 plates.

8. Drizzle a little extra dressing around each plate to your liking.

9. Unwrap the steaks and slice each into 5 slices, making sure you cut across the flank steak grain. Arrange each portion in a fan presentation atop the mango salad and serve.


garlic cloves, minced 10 cloves

thai red chiles, seeded, chopped fine 4

palm sugar 1½ cups

lime juice 10 tbsp

sweet thai soy sauce 2 tbsp

fish sauce 4 tbsp

coriander ¼ cup

1. Place the garlic, chiles, palm sugar and coriander in a large mortar and using the pestle, pound into a paste, making sure all pieces are broken up and incorporated

2. Add the lime juice, sweet soy and fish sauce and mix with pestle for 30 seconds until well incorporated.

3. When all is incorporated, place in fridge overnight to settle

4. When preparing the dish, remove from the fridge about 30 minutes prior to use.

YIELD: 2 cups [about 4-6 salads]


manilla mango, peeled, chiffonade 4 mangoes

bean sprouts 3 cups

snow peas, sliced fine on a bias 3 cups

red onions, halved and shaved on mandoline 1 cup

fennel, halved and shaved on mandoline 1 cup

toasted cashew nuts ¼ cup