Thai cuisine · Meat & Kebab

Suea Rong Hai (Beef Steak)

Grilled flank steak, sliced, served with a jaew dipping sauce of chilli, tamarind and toasted rice.

Ingredients · for 4 servings

• 700g beef (bavette or flank steak)
• 3 tbsp fish sauce
• 2 tbsp dark soy sauce
• 1 tbsp palm sugar
• 2 tbsp sticky rice
• 2 tbsp chilli flakes
• 2 tbsp tamarind paste
• 3 spring onions
• 1 bunch coriander
• 2 limes

Instructions

1. Rub the beef with 2 tbsp fish sauce, the dark soy sauce and the palm sugar, cover and marinate in the fridge for at least 2 hours – overnight is better.
2. For the toasted rice, toast the sticky rice in a dry pan over medium heat for 8–10 minutes, stirring constantly, until deep golden brown, then pound it in a mortar to a coarse grit.
3. For the jaew dip, stir together the tamarind paste, the remaining fish sauce, the juice of one lime, the chilli flakes and 2 tbsp water, then stir in the toasted rice, finely sliced spring onions and chopped coriander.
4. Pat the meat dry and grill over high direct heat for 3–4 minutes per side until a dark crust forms and the centre is still pink at 54°C.
5. Let the steak rest on a board for 8–10 minutes so the juices stay in the meat.
6. Slice across the grain into finger-thick pieces, fan them out on a plate and serve with the jaew dip and wedges of the second lime.