BBQ Crying Tiger Steak (Seua Rong Hai) | Nam Jim Jaew Full Recipe
FULL RECIPE HERE –
INGREDIENTS
For the Steak:
600–800 g flank steak or sirloin (1–2 cm thick)
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp black pepper
1 tsp garlic powder
For the Thai Dipping Sauce (Nam Jim Jaew):
2 tbsp toasted rice powder
2 tbsp fish sauce
1–2 tbsp lime juice
1 tsp sugar or palm sugar
1–2 red chillies, finely chopped
1 clove garlic, minced
2 tbsp chopped fresh coriander
2 tbsp sliced green onions
To Serve:
Fresh lettuce or cabbage leaves
Cucumber slices
Optional: jasmine rice
Fuel:
Heat Beads® Lump Charcoal (grey bag)
METHOD
Prep Time: 10 minutes | Cook Time: 10–12 minutes | Total Time: ~25 minutes
Marinate the Steak
Mix soy sauce, fish sauce, oyster sauce, sugar, black pepper, and garlic powder in a bowl. Coat the steak evenly and let it marinate for 10–15 minutes at room temperature.
Prepare the BBQ
Set up your barbecue for direct high heat using Heat Beads® Lump Charcoal. Allow the grill to get screaming hot before cooking.
Cook the Steak
Remove the steak from the marinade and place it directly over the hot coals. Sear for 3–5 minutes per side, depending on thickness, until medium-rare with a good char. Remove from the grill and rest for 5 minutes.
Make the Dipping Sauce
While the steak rests, combine toasted rice powder, fish sauce, lime juice, sugar, chopped chillies, garlic, coriander, and green onions. Stir until well combined and balanced between salty, sour, spicy, and savoury.
Slice and Serve
Slice the steak thinly against the grain. Serve with the Nam Jim Jaew dipping sauce, fresh lettuce or cabbage leaves, cucumber, and jasmine rice if desired.
If you think chimichurri is the best steak sauce, this one will change your mind.
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