Only Steak Marinade Thai Jeaw (Print Version)
# Ingredients:
→ Steak Marinade
01 -
1.5 lb skirt, hanger, flank, or flatiron steaks (thin cuts)
02 -
2 cloves of garlic
03 -
½ tsp whole black peppercorns
04 -
1 ½ tbsp oyster sauce
05 -
2 tbsp soy sauce
06 -
2 tsp granulated sugar
07 -
2 tbsp neutral cooking oil
08 -
1 tbsp freshly squeezed lime juice
09 -
Optional: Sticky rice for serving
→ Jeaw Dipping Sauce
10 -
1 tbsp fish sauce
11 -
2 tbsp tamarind concentrate
12 -
1 tbsp lime juice
13 -
1 tbsp finely chopped palm sugar
14 -
½ tsp toasted chili flakes (adjust to your heat preference)
15 -
2 tbsp finely chopped green onions or shallots
16 -
1 tbsp uncooked jasmine or sticky rice (to make toasted rice powder)
17 -
3 sprigs of mint or cilantro, finely chopped
# Instructions:
01 -
Crush the black peppercorns into a fine dust using a mortar and pestle. Add the garlic and mash it into a smooth paste. Mix all of this with lime juice, soy sauce, oyster sauce, sugar, and oil in a bowl. Stir well.
02 -
Put the steaks in a freezer bag or dish. Pour the marinade over the steaks and toss until they're well covered. Let them sit in the fridge for at least 3 hours or overnight. Take them out 1 hour before grilling to bring them to room temp.
03 -
On a high-heat grill, cook the steaks to your preferred doneness with the grill lid open. Avoid pan-searing for too long since the sugar in the marinade can burn.
04 -
In a bowl, combine tamarind paste, fish sauce, lime juice, and palm sugar. Stir it around until the sugar is almost gone. Add in the shallots and chili flakes. Let it sit for a bit.
05 -
Heat a dry skillet and add uncooked jasmine rice. Stir it nonstop over medium-high heat until it's nice and brown. Let it cool completely, then grind it into a fine but slightly gritty powder using a mortar and pestle or grinder.
06 -
Before serving, give your dipping sauce a final stir to make sure the sugar is dissolved. Sprinkle in the rice powder and mint or cilantro, and mix well.
07 -
Cut the grilled steak into thin strips. Serve it alongside the dipping sauce and, if you'd like, a side of sticky rice.
# Notes:
01 -
For sugar-coated marinaded steaks, grilling works best to avoid burning. If pan-searing, quickly sear on the stove and finish them in the oven on a rack.