Grilled Sirloin with Spicy Tamarind Sauce — Nuea Yang Jim Jaew
An Isaan grilled steak plate of seared sirloin sliced and served with a fiery jaew dipping sauce of tamarind, fish sauce, lime, chilli flakes, and toasted rice powder, plated with sticky rice and fresh herbs.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub both sirloin steaks with 1 tsp oil, salt, and pepper. Toast glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber, cool, then pound coarsely. Slice both shallots. Chop sawtooth coriander and scallion. Cut cucumber into wedges.
Grill
Heat ridged grill pan over high heat 2 minutes until smoking. Lay both sirloin steaks flat and grill 3 minutes per side until charred marks form, surface crusts mahogany, centre stays medium-rare and pink.
Rest
Lift sirloin steaks onto a board and rest 6 minutes under loose foil for juices to redistribute and meat to firm up.
Build
Whisk tamarind paste, lime juice, fish sauce, palm sugar, chilli flakes, and sliced shallots in a bowl 30 seconds until sugar dissolves and jaew turns deep mahogany. Fold in half the rice powder.
Slice and plate
Slice rested sirloin across the grain into 4mm strips. Fan onto two plates alongside sticky rice and cucumber wedges. Scatter sawtooth coriander and scallion. Serve jaew in a bowl on the side, or divide between two small bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.