Sure to have you breathing fire, this Thai inspired marinated steak has all the south east Asian flavour and heat one man can handle.
In a large bowl, prepare the marinade sauce with, oyster sauce, soy sauce, garlic, sugar & cognac and stir well. Place the beef in the bowl and make sure to cover the meat in the sauce. Cover and set aside at room temperature for 2-3 hours or overnight in the fridge.
To make the hot sauce, in a mortar and pestle, pound garlic, shallot, the three chillies, lemongrass and coriander until it forms a smooth paste. Add lemon juice, soy sauce and fish sauce and mix through. Set aside.
Heat your griddle pan to a maximum heat and when the pan is sizzling hot, grill the beef approx 3 to 4 minutes on each side, turning and basting with the marinate as you go. Remove meat from the heat and rest for 4 minutes.
While the meat rests, in a frying pan over medium heat, add a little olive and fry off garlic and ginger strips. Cook for a minute or so then add shrimp paste, making sure to mix it through well. Add spinach and a pinch of salt. Cook for another minute or until the spinach just begins to wilt.
Serve steaks with hot blanchan spinach and steamed rice.