Suea Rong Hai (Isaan Grilled Beef) with Jaew Dipping Sauce

Marinate the flank steak in 1 tbsp fish sauce, a pinch of toasted rice powder, and minced cilantro root for at least 30 minutes.

Heat a heavy cast-iron skillet or grill pan over high heat until smoking. Sear the steak for 3-4 minutes per side to achieve a deep, charred crust while keeping the center medium-rare. Let it rest for at least 10 minutes before slicing against the grain into thin strips.

While the meat rests, prepare the Jaew sauce by combining lime juice, fish sauce, palm sugar, dried chili flakes, and toasted rice powder in a small bowl. Whisk until the sugar is fully dissolved and the sauce is balanced between salty, sour, and spicy.

Steam the broccoli until vibrant green and tender-crisp.

To plate, arrange the sliced steak alongside a generous portion of jasmine rice and the steamed broccoli. Drizzle the Jaew sauce over the beef or serve it in a small dipping bowl on the side. Garnish with fresh cilantro leaves and an extra sprinkle of chili powder.