Tiger Cry Steaks (Thai Grilled Steaks)

Crushed red pepper, fish sauce, lime juice, and tamarind are the key ingredients to give these grilled steaks fiery Thai flavor.

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4.5 by 5 people

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  • Makes: 6 servings
  • Serving Size: 3 oz.
  • Hands On: 15 mins
  • Total Time: 1 hr

Tiger Cry Steaks (Thai Grilled Steaks)

Directions

  1. For marinade: In a small bowl combine lime juice, fish sauce, molasses, and palm sugar. Pour over steaks in a plastic bag set in a shallow dish. Seal bag; turn to coat steaks. Chill 30 minutes.
  2. Remove steaks from marinade; discard marinade. Grill steaks on rack of a covered grill directly over medium-high heat 8 minutes or until medium-rare (145 degrees F), turning once.
  3. Remove steaks from grill. Cover and let stand 5 minutes. Thinly slice across grain. Serve with Jim Jaew (Thai Steak Sauce) and grilled vegetables.

From the Test Kitchen

Jim Jaew (Thai Steak Sauce)

Heat a large skillet over medium heat. Add 1 Tbsp. uncooked sweet rice; reduce heat to medium-low. Cook and stir 15 minutes or until deep golden brown. While warm, crush to a powder with a mortar and pestle. In a small bowl combine rice powder, 1/3 cup fish sauce, 1/4 cup thinly sliced shallots, 1/4 cup chopped cilantro, 2 Tbsp. lime juice, 1 Tbsp, tamarind paste or concentrate, 2 tsp. coconut palm sugar, and 1 to 3 tsp. crushed red pepper.

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