½teaspoonThai chili flakesor red chili flakes/red pepper flakes
Instructions
In a large bowl, mix together Marinade ingredients (as listed) until combined. Mix marinade into steaks and let them marinate as you prepare the sauce.
In a small bowl with tamarind pulp, add hot boiling water.
With a fork, dissolve the pulp. Once water is cool enough to touch, use hands to further dissolve the pulp around the seeds. Run the paste through a fine sieve. Scrape the back of the sieve. This is tamarind paste.
In an oil-less pan on medium heat, toast rice until brown - 3-4 minutes.
Transfer toasted rice into a mortar and pestle. Grind the rice until it becomes toasted rice powder.
Add in tamarind paste and remaining Dipping Sauce ingredients into the mortar and mix well.
In a heavy bottom frying pan or cast iron skillet on medium-high heat, add oil. Once oil is hot, sear steaks on each side for 3-4 minutes for a rare steak to medium rare. Cook until each side is charred and an internal temperature of 131-139 F. See Notes for Medium Well and Well Done.
Remove steaks from pan and let them rest on a cutting board for 10 minutes before slicing.
Serve and enjoy with dipping sauce!
Notes
Medium Well to Well Done
For medium well, after searing for 3-4 minutes on each side, reduce to medium heat and cook for another 1 minute on each side until you reach an internal temperature of 150-158 F.For well done, after searing for 3-4 minutes on each side, reduce to medium heat and cook for another 2-3 minutes on each side until you reach an internal temperature of 158 - 212 F.
FAQ
What cuts of beef steak can I use?Rib eye, sirloin, New York striploin are the better cuts recommended. You may use beef brisket, but it will be more tough to chew so I highly suggest sticking with the aforementioned cuts for this recipe.
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