Crying Tiger Steak with Nam Jim Jaew
Grilled steak marinated in fish sauce and oyster sauce, sliced thin and served with Nam Jim Jaew, a spicy, tangy Thai dipping sauce built on toasted rice powder, lime, and chili. Ready in under 30 minutes and packed with bold, contrasting flavors.
Servings: 4 people
Calories: 494kcal
Ingredients
Steak and Marinade
- 2 Thick-cut steak (Rib Eye or Sirloin)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- black pepper
Nam Jim Jaew Thai Dipping Sauce
- 1 teaspoon toasted rice add more if you want your sauce thicker
- 1 juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 teaspoon red chili pepper flakes
- 1 tablespoon sugar or sugar substitute
- 1 tablespoon minced onion or shallots optional
- chopped cilantro optional
Instructions
- Marinate the Steak: In a bowl, combine fish sauce and oyster sauce. Add the steak, ensuring it’s well-coated. Let it marinate for at least 30 minutes.
- Toast Rice: Toast raw rice in a dry skillet over medium heat until golden brown, then grind into a coarse powder.
- Prepare the Dipping Sauce: Mix toasted rice, lime juice, tamarind paste, red chili pepper flakes, and sugar in a bowl. Adjust seasoning to taste.
- Grill the Steak: Heat a grill or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare or to your preferred doneness.
- Rest and Slice: Let the steak rest for 5-10 minutes, then slice thinly against the grain.
- Serve: Plate the sliced steak and serve with the Nam Jim Jeaw dipping sauce on the side.
Nutrition
Calories: 494kcal | Carbohydrates: 28.9g | Fat: 20.7g | Saturated Fat: 8.6g | Cholesterol: 104mg | Sodium: 3137mg | Potassium: 825mg | Fiber: 1.4g | Sugar: 19.7g | Calcium: 60mg | Iron: 7mg
