Suea Rong Hai (Isaan Grilled Crying Tiger Beef)

Marinate the flank steak in a mixture of fish sauce, crushed cilantro root, and a teaspoon of palm sugar for at least 30 minutes at room temperature.

Prepare the Jaew sauce by whisking tamarind pulp, toasted rice powder, lime juice, bird's eye chili flakes, and remaining palm sugar in a small bowl until balanced and zesty.

Heat a cast-iron grill pan over high heat until smoking. Sear the beef for 3-4 minutes per side until deeply charred on the exterior but medium-rare within. Let the beef rest for at least 8 minutes to ensure tenderness.

Steam the broccoli until vibrant green and just tender.

Slice the steak against the grain into thin, bite-sized strips.

Plating: Place a generous mound of jasmine rice alongside the steamed broccoli. Arrange the sliced beef over the rice, drizzling with the reduced pan juices mixed with a touch of extra fish sauce. Serve the Jaew dipping sauce on the side for dipping the meat. Garnish with fresh cilantro sprigs.