Steak with Jeaw Sauce (Print Version)
# Ingredients:
→ Marinade
01 -
1.5 lb steak, thin cuts like flatiron, flank, skirt, or hanger
02 -
½ teaspoon black peppercorns
03 -
2 cloves garlic
04 -
2 tablespoon soy sauce
05 -
1 ½ tablespoon oyster sauce
06 -
2 teaspoon sugar
07 -
1 tablespoon lime juice
08 -
2 tablespoon neutral oil
→ Nam Jim Jeaw Dipping Sauce
09 -
2 tablespoon tamarind paste
10 -
1 tablespoon fish sauce
11 -
1 tablespoon lime juice
12 -
1 tablespoon palm sugar, finely chopped
13 -
2 tablespoon minced shallots or chopped green onion
14 -
½ teaspoon roasted chili flakes, or to taste
15 -
1 tablespoon uncooked jasmine or sticky rice
16 -
3 sprigs cilantro or mint, chopped
→ Serving
17 -
Sticky rice
# Instructions:
01 -
Pound black peppercorns into a powder using a mortar and pestle. Add garlic and pound into a fine paste. Combine with soy sauce, oyster sauce, sugar, lime juice, and oil, mixing well.
02 -
Place steaks in a dish or a freezer bag. Coat them thoroughly with the marinade. Marinate for a minimum of 3 hours or up to overnight.
03 -
Bring the steaks out 1 hour before grilling to prevent cold spots and ensure even cooking. Note: When pan-searing, avoid direct contact with hot oil by searing briefly before finishing in the oven.
04 -
Grill steaks on high heat with the lid open for preferred doneness and achieve grill marks. Monitor closely to avoid overcooking.
05 -
In a bowl, combine tamarind paste, fish sauce, lime juice, and palm sugar. Mix until sugar is mostly dissolved. Stir in shallots and chili flakes.
06 -
In a dry skillet, toast jasmine or sticky rice over medium-high heat, stirring constantly until deep brown. Grind into a fine powder using mortar and pestle or a coffee grinder.
07 -
Stir the sauce and dissolve any remaining sugar chunks. Mix in toasted rice powder and freshly chopped cilantro or mint.
08 -
Serve grilled steak with sticky rice and Nam Jim Jeaw dipping sauce, preparing sides as desired.