Sirloin Pincho with Nam Jim Jaew from Langlands

Showcasing a fire-driven menu centred around premium produce and charcoal cooking, this Sirloin Pincho with Nam Jim Jaew captures the bold, smoky flavours and vibrant Thai-inspired influences that define the restaurant's new direction. 

Address: Level 25, Hyatt Centric Melbourne, 25 Downie Street, Melbourne VIC 3000 
Instagram: @langlandsmelbourne 
Website: https://langlandsrestaurant.com/  

Ingredients 

Sirloin 

• 500g premium sirloin steak  
• Fine sea salt  
• Freshly ground black pepper  
• 8 metal or soaked bamboo skewers  

Tamarind Glaze 

• 400g palm sugar  
• 300ml tamarind purée  
• 150ml fish sauce  
• 100ml fresh lime juice  

Nam Jim Jaew 

• 150ml tamarind glaze  
• 60g finely diced shallot  
• 15g Thai chilli powder  
• 25g toasted ground sticky rice  
• 10g finely sliced spring onion  
• Chopped coriander or sawtooth coriander  

Method 

• Trim the sirloin into long strips and fold evenly back and forth onto the skewers, using approximately 60g of beef per skewer. Trim any uneven edges for even cooking.  
• Combine the tamarind glaze with the shallot, chilli powder, toasted sticky rice, spring onion and coriander to make the Nam Jim Jaew. Taste and adjust for balance.  
• Grill the skewers over hot natural charcoal, turning frequently until evenly caramelised.  
• During the final minute of cooking, brush generously with the tamarind glaze, allowing it to form a rich, lacquered crust without burning.  
• While still hot from the grill, dip each skewer into the Nam Jim Jaew.  
• Arrange on a serving platter and spoon over extra sauce before serving immediately. 

 
Serves 4 (8 skewers)