Description
A bold Thai grilled steak recipe served with a tangy, spicy dipping sauce made with fish sauce, lime juice, tamarind, toasted rice powder, herbs, and chili flakes. Juicy slices of steak and a punchy sauce make this an easy but memorable dinner.
Ingredients
Scale
- 1 1/2 pounds ribeye steak or sirloin steak
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- 1 teaspoon neutral oil
- 1/2 teaspoon black pepper
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon tamarind concentrate
- 1 teaspoon light brown sugar
- 1 tablespoon toasted rice powder
- 1 teaspoon Thai chili flakes
- 1 small shallot, thinly sliced
- 2 tablespoons cilantro, chopped
- 1 tablespoon green onions, chopped
Instructions
- Preheat a grill or grill pan over medium-high heat until hot.
- In a bowl, mix 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon light brown sugar, 1 teaspoon neutral oil, and 1/2 teaspoon black pepper. Rub over the steak and let it sit for 15 to 20 minutes.
- In a second bowl, stir together 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon tamarind concentrate, 1 teaspoon light brown sugar, 1 tablespoon toasted rice powder, 1 teaspoon Thai chili flakes, 1 small thinly sliced shallot, 2 tablespoons chopped cilantro, and 1 tablespoon chopped green onions.
- Lightly oil the grill grates or grill pan if needed.
- Grill the steak for 4 to 5 minutes per side for medium-rare, depending on thickness.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak thinly against the grain.
- Serve with the dipping sauce spooned over the top or on the side.
Notes
- Toast the rice powder lightly before using for the best nutty aroma.
- Taste the dipping sauce before serving and adjust the lime juice, sugar, or chili to balance the flavor.
- For the most tender texture, always slice the steak against the grain.
- The dipping sauce can be made up to 1 day ahead and refrigerated.