Thai Marinated Grilled Steak with "Jeaw" Dipping Sauce (Crying Tiger)
User Reviews
5
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Servings
4 servings
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Calories
468 kcal
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Course
Main Course
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Cuisine
Thai
Thai Marinated Grilled Steak with "Jeaw" Dipping Sauce (Crying Tiger)
Description
This dish features steaks, often flatiron or flank, marinated in a pungent blend of freshly pounded black peppercorns and garlic paste, combined with soy sauce, oyster sauce, sugar, lime juice, and neutral oil. The marinade tenderizes and imparts a savory, slightly sweet, and aromatic profile. The steaks are marinated for several hours or overnight to deepen flavor absorption.
Grilling the marinated steaks over high heat with the lid open develops charred edges and caramelized surfaces while keeping the center juicy. The steak’s texture is enhanced by these grilling techniques, showcasing a flavorful crust and tender interior.
The signature "Jeaw" dipping sauce accompanies the grilled steak, combining tamarind paste, fish sauce, lime juice, palm sugar, shallots, chili flakes, toasted rice powder, and fresh herbs for a bright, spicy, and slightly sour condiment that complements the grilled meat perfectly.
This Thai steak pairs well with sticky rice, which helps mellow the bold flavors and makes for a satisfying meal. It can also be served alongside other Thai dishes or as a standalone grilled meat course.
Ingredients
Marinated Steaks
- 1.5 lb steaks see note
- ½ teaspoon black peppercorns
- 2 cloves garlic
- 2 tablespoon soy sauce
- 1 ½ tablespoon oyster sauce
- 2 teaspoon sugar
- 1 tablespoon lime juice
- 2 tablespoon neutral oil
- sticky rice for serving, see note
Nam Jim Jeaw Dipping Sauce
- 2 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar very finely chopped
- 2 tablespoon shallot minced, or chopped green onion
- ½ teaspoon chili flakes or to taste, roasted
- 1 tablespoon jasmine rice for toasted rice powder, or sticky rice, uncooked
- 3 prigs cilantro chopped, or mint
Instructions
- To make the marinade, pound the black pepper in a mortar and pestle into a powder, then add the garlic and pound into a fine paste. Add all remaining marinade ingredients and stir to mix well.
- Place the steaks into a dish just big enough to hold them in one layer, or put them in a freezer bag. Add the marinade and move the steaks around to ensure they're thoroughly coated.
- Marinate the steaks for a minimum of 3 hours and up to overnight. Bring the steaks out 1 hour before grilling so they will not be too cold and will cook more evenly.Note: Marinated steaks, especially ones with sugar like this, are better suited for the grill. Pan searing is fine but the marinade will more easily burn with direct contact to the hot oil. So without a grill, I would recommend doing a quick sear on the pan just to get it nice and browned, then finishing it off on a rack in the oven.
- Grill the steaks to your preferred doneness. I like grilling them on high heat with the lid open to ensure they have nice grill marks. See the video above for more grilling tips.
For the Nam Jim Jeaw dipping sauce
- In a small bowl, combine the tamarind, fish sauce, lime juice and palm sugar and stir until the sugar is mostly dissolved. Stir in the shallots and the chili flakes and set aside while you make the toasted rice powder; don't worry about any undissolved sugar chunks.
- Make the toasted rice powder: In a dry skillet, add the rice and toast it over medium high heat, stirring constantly, until the grains are deep brown (see video for the colour you're going for). Pour onto a plate to cool, then grind in a mortar and pestle or coffee grinder into a mostly-fine powder.
- Close to serving time, stir the sauce; the sugar should now be completely dissolved, and if there are a few stubborn chunks, they can be easily smushed with the back of a spoon. Stir in the toasted rice powder and cilantro or mint.
Notes
- Choose thin cuts like flatiron, flank, skirt, or hanger steaks for best marinade absorption and grilling.
- Bring steaks to room temperature one hour before grilling for even cooking.
- Sticky rice is traditional for serving but sides of your choice are also suitable.
- For pan searing, quickly brown the steak and finish in the oven to avoid burning the sugary marinade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 104mg | 35% |
| Sodium | 898mg | 37% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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