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.

Tiger Cry Steaks (Thai Grilled Steaks)
Hands On Time:
15 mins
Total Time:
1 hrs


  • ¼ cup lime juice

  • 2 tablespoon fish sauce

  • 2 tablespoon blackstrap molasses

  • 1 teaspoon coconut palm sugar

  • 1 ½ pound beef skirt steaks (or flank or round steak)

  • Jim Jaew (Thai Steak Sauce)

  • Grilled vegetables, such as asparagus, orange sweet peppers, and zucchini


  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°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.

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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