Steak Sauces: Tomato Nam Prik

from The New York Times 

When we were eating our way through Thailand a little while back, we'd find all sorts of things on our plate: raw beef, shaved papaya, sizzling shrimp, spicy noodles.

But there's one thing you can almost bank on seeing every single meal in Thailand, no matter what you order: nam prik.

It literally means "fluid chile," and that's exactly what it is -- a fiery hot chile sauce that's as ubiquitous on Thai tables as salsa at a Mexican restaurant. 

Like salsa verde, nam prik is kind of a catchall term. The sauce can be thick and chunky or thin and pureed. Nam prik can even be a paste or almost dry, like a powder. It can include any number of ingredients -- garlic, lime, onion and, of course, hot chiles. 

What really distinguishes nam prik, though, is that it usually includes dried shrimp or shrimp paste or some other preserved fish. That -- along with fish sauce, which is also a fairly universal ingredient in nam prik -- gives the sauce its telltale funky undertones. (If you're making nam prik, and at some point you recoil from the fermented, fetid odor, congratulations! You're doing it right!)

We're probably making nam prik sound more out there than it really is. Really, it's just a zesty chile salsa with an umami undertone.

And turns out? It's delicious on a steak.

Of the three steak sauces we made from Mark Bittman's steakhouse feature in The New York Times, this was far and away our favorite. We like the decadence of the Blue Butter, and the Creamed Spinach Sauce is such a classic, perfect pairing with steak.

But this Tomato Nam Prik was the best. The Thai basil and lime gave the steak a nice brightness, and the fish sauce and shrimp paste made for a wonderful earthy, savory base of flavor.

Side note: We loved the technique for "shaving' the tomato here. It's a brilliant way to get thick, concentrated tomato "juice" in no time at all. We've already used it when making other dishes. 

Try this nam prik, and take a cue from Thai cooks: It'll go with everything. This would be just as good on chicken, fish or grilled vegetables. (It's also a delicious dipping sauce for pork rinds. Don't ask us how we know.)

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Tomato Nam Prik Steak Sauce
via The New York Times, recipe by Mark Bittman

(This photo: Grant Cornett for The New York Times)

 

INGREDIENTS

1 large ripe tomato (about 12 ounces), halved around the equator
2 tablespoons freshly squeezed lime juice
2 tablespoons nam pla (fish sauce)
1 teaspoon minced garlic
¼ teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)
2 teaspoons sugar
¼ cup chopped fresh basil (preferably Thai)
1 tablespoon minced dried shrimp (optional)
Salt

DIRECTIONS

Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you’re left holding the core, stem and most of the skin. Repeat with the other half.

Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.