Crying Tiger Charred Steak with Roasted Chili Dip
Smoky, charcoal-kissed slices of marinated beef steak served alongside a devastatingly spicy roasted chili dipping sauce so fiery it would make even a tiger weep. The meat is tender and juicy within, with a caramelized crust that shatters against the tongue, while the tangy-hot nam jim jaew ties it all together.
Ingredients
- 1.5 lbs flank steak or skirt steak
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
+ 11 more ingredients
Instructions
Marinate the steak with oyster sauce, soy sauce, vegetable oil, and white pepper. Let it rest at room temperature for at least 15 minutes.
While the steak marinates, make the nam jim jaew dipping sauce: whisk together the fish sauce, lime juice, palm sugar, dried chili flakes, and toasted rice powder until the sugar dissolves.
Stir the sliced shallots, cilantro, and green onions into the dipping sauce. Set aside to let the flavors meld.
Preheat a grill, grill pan, or cast iron skillet to very high heat -- it should be smoking hot.
Grill the steak for 4-5 minutes per side for medium-rare, or until a dark char develops on the outside while the interior stays pink and juicy.
Let the steak rest for 5 minutes on a cutting board, then slice thinly against the grain.
Arrange the sliced steak on a platter surrounded by fresh vegetables and serve the dipping sauce alongside with sticky rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI