Bold Steak Marinade With Jeaw (Print Version)
# Ingredients:
→ Marinated Steaks
01 -
1.5 lb flatiron, flank, skirt, or hanger steaks (thin cuts)
02 -
½ teaspoon black peppercorns
03 -
2 cloves garlic
04 -
2 tablespoons soy sauce
05 -
1 ½ tablespoons oyster sauce
06 -
2 teaspoons sugar
07 -
1 tablespoon lime juice
08 -
2 tablespoons neutral oil
09 -
Sticky rice, for serving (optional)
→ Nam Jim Jeaw Dipping Sauce
10 -
2 tablespoons tamarind paste
11 -
1 tablespoon fish sauce
12 -
1 tablespoon lime juice
13 -
1 tablespoon palm sugar, finely chopped
14 -
2 tablespoons minced shallots or chopped green onion
15 -
½ teaspoon roasted chili flakes (adjust to taste)
16 -
1 tablespoon uncooked jasmine or sticky rice (for toasted rice powder)
17 -
3 sprigs cilantro or mint, chopped
# Instructions:
01 -
Using a mortar and pestle, pound the black pepper into a powder. Add the garlic and pound into a fine paste. Combine with soy sauce, oyster sauce, sugar, lime juice, and neutral oil in a bowl. Mix thoroughly.
02 -
Place steaks in a dish or freezer bag. Pour marinade over the steaks, ensuring they are evenly coated. Marinate for 3 hours to overnight. Allow the steaks to rest at room temperature for 1 hour before grilling.
03 -
Grill the steaks over high heat with the lid open, cooking to your desired doneness. Avoid pan searing for extended durations to prevent burning due to the sugar in the marinade.
04 -
Combine tamarind paste, fish sauce, lime juice, and palm sugar in a bowl. Stir thoroughly until most of the sugar dissolves. Add minced shallots and roasted chili flakes. Set aside.
05 -
In a dry skillet, toast the jasmine or sticky rice over medium-high heat, stirring constantly, until deep brown. Cool and grind into a mostly fine powder using a mortar and pestle or coffee grinder.
06 -
Stir the dipping sauce to fully dissolve the sugar. Mix in the toasted rice powder and chopped cilantro or mint just before serving.
07 -
Slice the grilled steak thinly and serve alongside the dipping sauce. Optionally, accompany with sticky rice or other side dishes.
# Notes:
01 -
Marinated steaks coated with sugar are best suited for the grill to prevent burning. For pan-seared options, quickly brown on the stove and finish in the oven on a rack.