Ingredients
- •2 lb ribeye, strip, or flank steak (1.5 inches thick)
- •2 tsp kosher salt
- •1 tsp white pepper
- •For nam jim jaew dipping sauce:
- •3 tbsp fish sauce
- •3 tbsp fresh lime juice
- •1 tbsp tamarind paste
- •1 tbsp toasted rice powder (khao khua)
- •2 tbsp palm sugar or brown sugar
- •4 shallots, thinly sliced
- •3 scallions, thinly sliced
- •2 tbsp fresh cilantro, chopped
- •2 tbsp fresh mint, chopped
- •1–3 Thai bird's-eye chilies, minced (adjust to taste)
- •For serving:
- •Sticky rice
- •Fresh lettuce cups, Thai basil, and mint
- •Sliced cucumbers and tomato wedges
Instructions
Season steak with kosher salt and white pepper.
Place in a vacuum-seal bag and seal.
Preheat sous vide bath to 131°F (55°C).
Submerge and cook for 2 h.
While steak cooks, make the toasted rice powder. Toast 2 tablespoons of raw sticky rice in a dry skillet over medium heat, stirring constantly, until deep golden brown. Grind to a coarse powder in a mortar or spice grinder.
Make nam jim jaew by whisking together fish sauce, lime juice, tamarind paste, and sugar until the sugar dissolves.
Stir in toasted rice powder, sliced shallots, scallions, cilantro, mint, and minced chilies. Set aside.
When steak is done, remove from bag and pat completely dry.
Heat a grill, cast iron, or charcoal chimney to the highest possible heat.
Sear steak 60–90 sec per side for an aggressive char. The crust should be nearly blackened.
Let rest 5 min.
Slice against the grain into thick strips.
Arrange sliced steak on a platter with lettuce cups, fresh herbs, cucumbers, and tomato wedges.
Serve the nam jim jaew in a bowl alongside for dipping.
Eat by wrapping steak slices in lettuce with herbs and dipping in the sauce.
Notes
- •Toasted rice powder is the secret ingredient — it adds a nutty crunch and thickens the sauce
- •The sauce should be aggressively sour, salty, sweet, and spicy in equal measure — taste and adjust each element
- •The charcoal chimney sear method is legendary for this dish — lay a grate directly on a lit chimney for ultimate heat
- •In Thailand this is served with sticky rice, not jasmine — the sticky texture catches the sauce