Easy Tiger Steak (Print)
Juicy grilled beef matched with a tangy-hot tamarind sauce crafted with roasted rice powder and garden herbs.
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons of neutral oil or vegetable oil
02 -
1 pound of flank steak, ribeye, strip sirloin, or flat iron steak (about an inch thick)
→ Steak Marinade
03 -
1 tablespoon of lime juice
04 -
2 teaspoons minced garlic
05 -
1 tablespoon of oyster sauce or a vegetarian stir-fry substitute
06 -
1 tablespoon of chopped palm sugar (or swap with brown or coconut sugar)
07 -
1 tablespoon of soy sauce
08 -
2 teaspoons of neutral oil or vegetable oil
→ Dipping Sauce
09 -
1 tablespoon of tamarind pulp
10 -
1 tablespoon of fish sauce
11 -
1 teaspoon of Thai chili flakes or Korean red pepper flakes
12 -
1 tablespoon of finely chopped cilantro or coriander
13 -
½ teaspoon of toasted glutinous rice or jasmine rice powder
14 -
1 tablespoon finely chopped shallots
15 -
3 tablespoons of hot water to dissolve tamarind
16 -
1 tablespoon of finely chopped palm sugar (or use coconut or brown sugar)
17 -
1 tablespoon of lime juice
# Steps:
01 -
Grab a large bowl, toss in all the marinade ingredients, and stir until they’re well blended. Take the steaks and cover them in the marinade, making sure they’re coated fully. Let them hang out at room temperature for about 15 minutes.
02 -
Put your tamarind pulp in a small dish and pour boiling water over it. Use a fork to break it up as it cools down. Once it’s safe to touch, use your fingers to mash it down and get it all mushed around the seeds. Press it through a fine sieve to remove seeds and leftover pulp, then set it aside.
03 -
Heat an empty pan over medium heat and toss in the rice. Stir and toast until it’s golden brown, about 3-4 minutes. Let it cool, then grind it into powder using a mortar and pestle, blender, or spice grinder.
04 -
In a small dish, stir together the tamarind paste, ground rice powder, and everything else listed for the dipping sauce. Stir until it’s well combined.
05 -
Warm up your heavy skillet or cast-iron pan over medium-high heat and add some neutral oil. Sear the steaks for 3-4 minutes per side if you like it rare to medium-rare (131-139°F inside). If you want it more cooked, add another minute on each side for medium-well (150-158°F) or 2-3 minutes for well-done (158-212°F).
06 -
Take the steaks out of the pan and let them chill on a cutting board for around 10 minutes. Slice the meat against the grain at an angle. Serve alongside the dipping sauce—you’re good to go!