Grilled Beef Salad with Jim Jaew sauce (Yam Nʉ́ʉa Yâang Nám-jîm jaew - ยำเนื้อย่างมน้ำจิ้มแจ่ว)

In Thai, khao (ข้าว) is rice and khua (คั่ว) is to dry roast or dry fry in a pan with heat, but no oil.
The rice in khao khua (ข้าวคั่ว) is sticky rice (khao nǐiao ข้าวเหนียว), which is then dry roasted, and finally ground into a coarse powder. As an ingredient, khao khua acts as a thickener, gives a crunchy texture and adds a smoky roasted flavour to dishes. 

You can use any frypan or a wok, and heat to medium. Once the frypan is hot, add the 1 cup of uncooked sticky rice (with no oil), and just dry roast it, stirring continuously until fragrant and golden yellow in colour. Allow to cool then grind the rice into a coarse powder in a mortar and pestle or coffee grinder. It can be stored for up to a couple of weeks.

Serves 4 

INGREDIENTS
Jim Jaew Sauce (นํ้าจิ้มแจ่ว)
¼ cup thinly sliced Thai shallots
¼ cup finely chopped coriander leaves
⅓ cup fish sauce
1 lime
2 teaspoons palm sugar 
1 tablespoon of khao khua (ข้าวคั่ว) see above
2 to 3 small fresh red Thai (bird’s eye) chillis, or to taste, seeded and minced 
600g eye filet beef
Ground black pepper
Olive oil
Salad 
4 green shallots cut into 1/2-inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry 
½ cup finely chopped fresh mint leaves
¼ cup thinly sliced Thai shallots
1 seedless cucumber sliced
6 cherry tomatoes halved

METHOD
Make Jim Jaew sauce by combining fish sauce, lime juice, palm sugar, coriander leaves, challis and Khao Khua in a bowl. Adjust the flavour balance to taste with more fish sauce, lime juice, or sugar, if necessary. The sauce should be sour and salty.
Cut filet horizontally to form 4 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper pressing it into meat and dip in olive oil.
Grill beef on hot barbecue 3 to 5 minutes on each side for medium-rare. Allow beef to rest wrapped in foil. Cut beef across grain into very thin slices.
Toss salad ingredients in a bowl and dress with a small amount of the Jim Jaew sauce thin slices.
Garnish beef with coriander sprigs and serve with salad sticky rice and individual bowl of Jim Jaew sauce for each diner.