Thai · Dinner
Seared Steak with Tamarind Sauce
Seua Rong Hai
An Isaan crying tiger plate of seared skirt steak rested and sliced thin, plated with sticky rice and a fiery tamarind-lime jaew dipping sauce loaded with toasted rice powder, chilli flakes, shallot, and coriander.
$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
8gSugar
2gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Rub 440g skirt steak with 2 tsp oil, salt, and white pepper. Toast 40g glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber, cool, then pound coarsely. Finely slice 2 shallots. Chop coriander and scallion.
2
Grill
Heat a ridged grill pan over high heat 2 minutes until smoking. Lay steaks flat, grill 3 minutes per side until charred with mahogany crust and medium-rare pink centre.
3
Rest
Transfer steaks to a board, rest 6 minutes under loose foil for juices to redistribute and meat to firm.
4
Build
Whisk 40ml tamarind paste, 40ml lime juice, 40ml fish sauce, 20g palm sugar, 3 tsp chilli flakes, and shallots in a bowl 30 seconds until sugar dissolves. Fold in toasted rice powder until glossy mahogany.
5
Rest and plate
Slice rested steaks across the grain into 4mm strips. Fan onto plates with 300g sticky rice total, scatter coriander and scallion over top, serve jaew dipping sauce in a bowl on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) skirt steak
- 40g (1.4 oz) glutinous rice
- 40ml (2 1/2 tbsp) tamarind paste
- 40ml (2 1/2 tbsp) lime juice
- 40ml (2 1/2 tbsp) fish sauce
- 3 tsp Thai chilli flakes
- 20g (0.7 oz) palm sugar
- 2 small shallots
- 20g (small handful) coriander leaves
- 20g (small handful) scallion
- 20ml (1 1/3 tbsp) neutral oil
- 300g (10.6 oz) cooked sticky rice
- 1 tsp ground white pepper