Recipes and Cooking Tiger Cry Steaks (Thai Grilled Steaks) 4.0 (7) 1 Review Crushed red pepper, fish sauce, lime juice, and tamarind are the key ingredients to give these grilled steaks fiery Thai flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 16, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs Servings: 6 Ingredients 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 Directions 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°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. 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. Rate it Print