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Isan Thai Crying Tiger Grilled Steak (Suea Rong Hai) with Spicy Roasted Rice and Tamarind Sauce
Northeastern Thailand's legendary Isan specialty: tender marbled steak flash-grilled with a charred crust and juicy medium-rare center, sliced into strips and dipped in fiery Nam Jim Jaew sauce packed with tamarind, toasted sticky rice powder, chilies, and herbs.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Ribeye or sirloin beef steak600 g
- Pure tamarind paste concentrate3 tbsp
- Thai fish sauce3 tbsp
- Toasted sticky rice powder (khao khua)1 tbsp
- Toasted Thai red chili flakes1 tbsp
- Fresh lime juice2 tbsp
- Fresh cilantro and scallions, minced2 tbsp
Preparation Steps
1
Whisk dipping sauce (Nam Jim Jaew): combine tamarind paste, fish sauce, lime juice, pinch of sugar, toasted chili flakes, toasted rice powder, and minced fresh herbs.
5 min timer
2
Rub steak with 1 tbsp fish sauce and dash of oil. Heat grill pan until smoking hot. Sear steak for 3-4 minutes per side for charred exterior and succulent medium-rare center.
8 min timer
3
Rest steak on a board for 5 minutes, then slice across the grain into 1-cm strips. Arrange on a platter and serve immediately with the fiery tamarind sauce and warm sticky rice.
5 min timer
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Nutrition Facts
per servingCalories
410
Protein
42g
Carbohydrates
8g
Fat
23g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
