After over 20 years at the helm of flagship Margaret River winery restaurant Vasse Felix, Aaron Carr took the bold step of venturing out on his own.
Today, he’s wowing diners at Yarri Restaurant and Bar – a combined restaurant, cellar door and wine bar in Dunsborough.
Yarri cuisine is a celebration of the specialist growers and farmers, vignerons, distillers, fishers, butchers, cheese makers; the local producers who make up the South West region.
Fire up the taste buds with this fresh and flavour-packed dish from one of WA’s most celebrated chefs, Aaron Carr.
While you’re whipping up this tasty meal, learn a little bit more about Aaron and his approach to cooking with WA produce.
BBQ skirt steak with green papaya, roasted rice and nahm jim
Prep time: 20 mins
Cook time: 25 mins
- 4 Harvey Beef skirt steaks (allow 200g each), trimmed
- 65g jasmine rice
- 1 green papaya, julienne cut
- 1 Lebanese cucumber, halved lengthways, deseeded and thinly sliced width-ways
- 2 long red chillies, julienne cut
- 2 golden shallots, thinly sliced
- 1 cup each of Thai basil, coriander and Vietnamese mint
- Oil for cooking
- 1 cos lettuce to serve
Tip: Skirt steak is a flat and thin cut of meat that’s relatively lean, full of flavour and quick to cook.
Tip: Use a mandolin to thinly slice the cucumber and shallots and julienne the papaya and chillies.
- 1 green papaya, julienne cut
- 75ml rice wine vinegar
- 5ml fish sauce
- 2 tbsp caster sugar
- 1 long red chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 75ml lime juice
Tip: Nahm jim is a classic Thai dressing that’s hot, sour, salty and sweet – all at the same time.
- Preheat the oven to 180 degrees. Scatter the rice across a baking tray and roast in the preheated oven until golden (4-5 minutes), stirring occasionally.
- Allow the rice to cool slightly then, using a mortar and pestle, finely grind and set aside.
- To prepare the nahm jim dressing, place all the ingredients into the mortar and pestle and pound until smooth, tasting as you go. It should be hot, sour, salty and sweet. Tweak if necessary and set aside.
- Heat some oil in a large frying pan over high heat then cook the steak in batches. Season to taste and fry until the meat is done to your liking. Set aside to rest (10 minutes).
Meanwhile, combine the papaya, cucumber, chilli, golden shallots and herbs in a large bowl, toss gently to combine, drizzle with the dressing and top with the roasted rice.
Serve the thickly sliced rested steaks and papaya salad with cos leaves for wrapping.
Value that flows through your household and community
Everyone enjoys value for money. We focus on providing value for our customers and our local community.
Our ongoing value is passed on to you through our partnerships with RAC, flybuys and Seniors Card WA. Plus access a variety of offers and rewards that come with sponsoring the local events and teams you love.
Choose home grown, choose Kleenheat
Kleenheat knows the value of home grown goodness – after all, we’ve been supporting the needs of local households and businesses for more than 60 years.
We believe there’s value in choosing local, so if you’re not a Kleenheat customer choose local today and let life flow.