By Matt Preston from Ten's MasterChef Australia.
For the meat
1 x 300g piece of good quality, thick-cut porterhouse or rump steak, excess fat trimmed off
100ml (5 tbsp.) kecap manis
Oil for frying
Fresh chilli, to serve (optional)
Fried shallots, to sever (optional).
For the dipping sauce
60ml (3 tbsp.) lime juice
40ml (2 tbsp.) fish sauce
15g palm sugar or 1 tsp caster sugar
2 smallish shallots, super finely sliced
1/8 tsp. chilli powder or ground chilli flakes
1 ½ tbsp. finely sliced Thai (or normal) coriander, plus extra to serve.
Marinate the whole steak in kecap manis for at least a couple of hours.
Remove from marinade and pat dry.
Heat a heavy-based frying pan with a touch of oil over medium heat.
Sear the steak on both side and cook it the way you like it. Take care not to burn it – the sugars from the marinade will burn quickly.
Remove from the pan and leave it to rest, covered, for 5-10 minutes.
Combine all of the dipping sauce ingredients in a bowl and stir until the sugar has dissolved.
Slice the meat thinly and lay it on a serving plate. Scatter over the coriander, as well as the fresh chili and fried shallots, if using
Serve with the dipping sauce on the side.