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Method

1. Rub the rapeseed oil, some salt and black pepper all over the steak.

2. To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil.

3. Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes.

4. Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool.

5. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture.

6. Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking.

7. Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce.