Tiger Cry Steaks (Thai Grilled Steaks)
- 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.
- 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.
- 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.