Thai Chili Tomato Steak Sauce

Preheat a grill pan or prepare a kitchen torch. Lightly coat the cherry tomatoes with olive oil and sprinkle with a pinch of salt.

Place the tomatoes on the hot grill or torch them, turning occasionally, until the skins are lightly blackened and the tomatoes are softened, about 3–4 minutes.

Transfer the charred tomatoes to a bowl and let them cool for 2 minutes; then, using clean hands, gently crush them into coarse pieces.

While the tomatoes are cooling, combine the minced garlic, small chopped shallot, and minced Thai chilies in a mortar and pestle (or food processor) and grind into a smooth paste.

Add the finely chopped cilantro to the paste and stir until evenly distributed.

Stir in the lime juice, fish sauce, and oyster sauce, mixing thoroughly to create a cohesive sauce base.

Fold the crushed charred tomatoes into the sauce mixture, adjusting the amount to achieve your desired consistency—smooth or slightly chunky.

Taste the sauce and add a pinch of salt or an extra splash of lime juice if needed for balance.

Allow the sauce to rest for 2 minutes so the flavors meld.

Serve the sauce warm or at room temperature over grilled or pan‑seared steak, spreading it generously over the meat.

Enjoy the steak with the bright, smoky, and spicy Thai tomato sauce.