Crying Tiger Steak with Nam Jim Jaew Dipping Sauce

De No Recipes · 45 min

Ingredientes

Preparación

1. Mix 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 8 grams grated garlic and 8 grams grated ginger in a small bowl, then coat the 400 grams of beef steak with it.
2. Marinate the steak for at least 30 minutes. If marinating longer in the refrigerator, take it out 30 minutes before cooking so it reaches room temperature.
3. Toast 12 grams glutinous rice in a dry skillet over medium heat, shaking or tossing the pan constantly, until golden brown and evenly browned.
4. Transfer the toasted rice to a mortar and grind it to a coarse powder with a pestle. A spice grinder also works if the rice has cooled first, but do not grind it too fine.
5. In a bowl, combine 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon tamarind paste, 1 tablespoon evaporated cane sugar, 2 teaspoons chili flakes, 10 grams cilantro, 10 grams scallion and 16 grams shallot. Stir in 2 teaspoons of the toasted rice powder until the sugar dissolves.
6. Heat a grill pan or cast iron skillet over medium heat until hot but not scorching.
7. Lay the steak diagonally on the pan (at the 10 o'clock position). Cook until grill marks form, about 1 1/2 minutes.
8. Turn the steak to the 2 o'clock position without flipping it, pressing down on any parts not touching the pan. Cook about 1 more minute until a crosshatch pattern develops.
9. Flip the steak and repeat the grilling at 2 o'clock, then turn it to 10 o'clock. Lower the heat if the steak browns too quickly. A 1-inch thick steak cooks to medium rare in about 5 minutes.
10. Move the steak to a cutting board and rest it for 10 minutes.
11. Slice the steak as thinly as possible against the grain with a sharp knife.
12. Grind white pepper over the sliced steak to taste, then sprinkle with a little extra toasted rice powder.

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