Lok Lak Steak Frites with Kampot Pepper-Lime Butter

Method

1. Finely grate the lime zest into the softened butter and add 1 tsp juice from half the lime, the coarse pepper and a little of the salt; mix well. Spoon onto cling film, roll into a 3 cm log and chill for 20 min to firm up.

   Add in this stepUnsalted butter, softened 30 gLime ½Coarsely ground black pepper (for the butter) 1 tspSalt ⅛ tsp

2. Pat the steaks dry and rub both sides with the chopped garlic, oyster sauce, soy sauce, sugar and pepper. Leave them to marinate while the fries bake.

   Add in this stepSirloin steaks (2 cm thick, one per person) 400 gGarlic cloves 2Oyster sauce 1½ tbspSoy sauce 1 tspSugar 1 tspBlack pepper ½ tsp

3. Scrub the potatoes and cut them, skin on, into 1 cm batons; rinse in cold water to remove the starch and dry completely with kitchen paper. Toss with most of the oil and the rest of the salt, spread on lined trays without overlapping and bake in an oven preheated to 220 °C · 1× on oven for 25 min, turning once halfway, until golden and crisp.

   Add in this stepFloury potatoes 500 gNeutral oil 1¾ tbspSalt 0.6 tsp

   oven

4. Heat the remaining oil in a 28 cm · 1× pan on high heat until smoking. Wipe excess marinade off the steaks, lay them in and sear for 3 min per side for medium (the sugar in the oyster sauce burns quickly, so don't leave them longer). Move to a board and rest for 5 min so the juices settle.

   Add in this stepNeutral oil ¾ tbsp

   high heat

5. Tear the romaine into bite-size pieces, cut the tomato into wedges and squeeze over juice from the remaining lime; serve the rest as wedges.

   Add in this stepRomaine or baby salad leaves 80 gTomato 1Lime ½

6. Slice the steak across the grain into 1.5 cm strips and plate, then top with two or three rounds of cold pepper-lime butter. Serve with the fries and salad straight away while the butter melts.