Only Steak Marinade + Thai Jeaw (Print Version)
# Ingredients:
→ Marinated Steaks
01 -
1.5 lb steaks, thin cuts like flatiron, flank, skirt, or hanger steaks
02 -
½ teaspoon black peppercorns
03 -
2 cloves garlic
04 -
2 tablespoon soy sauce
05 -
1 ½ tablespoon oyster sauce
06 -
2 teaspoon sugar
07 -
1 tablespoon lime juice
08 -
2 tablespoon neutral oil
09 -
Sticky rice for serving
→ Nam Jim Jeaw Dipping Sauce
10 -
2 tablespoon tamarind paste
11 -
1 tablespoon fish sauce
12 -
1 tablespoon lime juice
13 -
1 tablespoon palm sugar, finely chopped
14 -
2 tablespoon minced shallots or chopped green onion
15 -
½ teaspoon roasted chili flakes
16 -
1 tablespoon uncooked jasmine or sticky rice (for toasted rice powder)
17 -
3 sprigs cilantro or mint, chopped
# Instructions:
01 -
Pound the black peppercorns into a powder using a mortar and pestle. Add garlic and pound into a fine paste. Combine with soy sauce, oyster sauce, sugar, lime juice, and neutral oil. Stir to mix well.
02 -
Place the steaks in a single layer into a dish or freezer bag. Add the marinade and coat the steaks thoroughly. Marinate for at least 3 hours or overnight. Bring the steaks to room temperature 1 hour before grilling for even cooking.
03 -
Grill steaks over high heat with the lid open to desired doneness, ensuring nice grill marks. Alternatively, for pan searing, do a quick sear and finish in the oven to avoid burning the marinade.
04 -
In a small bowl, mix tamarind paste, fish sauce, lime juice, and palm sugar until mostly dissolved. Add shallots and chili flakes. Set aside while preparing toasted rice powder.
05 -
Toast uncooked jasmine or sticky rice in a dry skillet over medium high heat until deep brown. Cool, then grind into a mostly-fine powder using a mortar and pestle or coffee grinder.
06 -
Mix the toasted rice powder and chopped herbs (cilantro or mint) into the sauce. Ensure all ingredients are fully combined before serving.
# Notes:
01 -
Marinated steaks are better suited for grilling due to the sugar content, which can burn easily in direct contact with hot oil.
02 -
Thinly sliced steak is essential when using cuts like flatiron or flank to ensure tenderness.