Crying Tiger-Inspired Steak with Lao Jeow Som
Description
Savory steak with a sweet, sour, spicy lime, garlic, chili, and cilantro dipping sauce.Steak and marinade
Steak and marinade
Lao jeow som sauce
To serve
Instructions
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Marinate
Mix oyster sauce, fish sauce, sugar, garlic powder, and black pepper in a bowl. Pat steaks dry, coat with marinade, and let sit at room temperature 20–30 minutes. You can drizzle ingredients separately for a video, but mixing them first is easiest. -
Make the jeow som
Pound garlic, chilies, and 1 tbsp sugar in a mortar until chunky. Add cilantro stems and pound lightly. Stir in lime juice, fish sauce, water, remaining 1 tbsp sugar, and optional MSG until dissolved. Fold in cilantro leaves. Let sit 10 minutes and taste. -
Sear
Wipe excess marinade off steaks, leaving a thin coating. Preheat a cast-iron skillet over medium-high heat about 4–5 minutes, or stainless steel about 2–3 minutes, until evenly hot. Add oil and let shimmer for 15–30 seconds. Sear steaks about 3 minutes per side, reducing heat if the sugary marinade scorches. For rare steak, remove at about 115°F; check with a thermometer because timing varies. Rest 5–10 minutes before slicing against the grain. -
Serve
Serve sliced steak with jeow som, rice, and cucumbers. The dipping sauce also goes beautifully with grilled chicken.
