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Thai · Dinner

Thai grilled steak with toasted-rice dipping sauce (crying tiger beef)

Juicy grilled steak sliced for sharing with a sharp northeastern Thai dip of fish sauce, lime, tamarind, chile, shallot, herbs, and toasted rice.

About 1 hr 25 minTotal
About 40 minActive
$$$Cost
ModerateDifficulty
Makes 4 servings
Thai crying tiger beef with dark-crusted sliced steak, toasted-rice nam jim jaew, sticky rice, cucumber, herbs, and chile.

Equipment

  • Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds sirloin, skirt, or flank steak, 1 to 1 1/2 inches thick
  • 2 tablespoons fish sauce, divided
  • 1 tablespoon Thai light soy sauce
  • 2 teaspoons palm sugar or light brown sugar, divided
  • 1 tablespoon neutral oil
  • 2 tablespoons raw jasmine or glutinous rice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons fresh lime juice
  • 1 to 2 teaspoons roasted Thai chile flakes, to taste
  • 1 small shallot, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup cilantro leaves and tender stems, chopped
  • Cooked sticky rice or jasmine rice and sliced cucumber, for serving

Instructions

  1. Pat steak dry. Mix 1 tablespoon fish sauce, soy sauce, 1 teaspoon sugar, and oil; rub over the meat and refrigerate 30 minutes. Remove 15 minutes before cooking so the surface loses its refrigerator chill.

  2. Toast raw rice in a dry skillet over medium heat 6 to 9 minutes, shaking often, until deep golden and nutty. Cool, then grind in a mortar or spice grinder to a sandy powder with a few crisp grains remaining.

  3. Whisk tamarind, lime juice, remaining fish sauce and sugar, and chile flakes until the sugar dissolves. Stir in shallot, scallions, cilantro, and 1 tablespoon toasted-rice powder; reserve any extra powder for the table.

  4. Heat a over high heat. Blot excess marinade from steak and cook 3 to 6 minutes per side, depending on thickness, until deeply browned and at least 145°F for the USDA whole-cut safety target. Rest 5 minutes.

  5. Slice steak thinly across the grain and spoon a little sauce beside it, not over the crust. Serve remaining nam jim jaew with rice, cucumber, and extra toasted-rice powder so each diner controls heat and acidity.

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