It's more versatile than your average barbecue sauce , says Lenyard.

Defrost gently in the refrigerator, then roll it out as usual.. Cook Mode.), plus more for work surface.

, cut into 1/2-inch pieces and frozen.Combine flour, salt, and sugar in food processor; pulse to combine, about 5 times.Add butter; pulse until butter forms pea-size pieces, about 10 times.

With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds.(Do not overmix; dough should not form a ball.)

Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times.. Divide dough into 2 equal portions.

Flatten each portion into a 4-inch disk; wrap each tightly in plastic wrap.Jeow Som Dipping Sauce.

Stir together 1 1/2 cups beer and salt in a gallon-size ziplock plastic bag until dissolved.Add steaks to bag, seal, and place on a rimmed baking sheet.

Refrigerate 2 hours, turning bag and massaging steaks occasionally..Meanwhile, combine cilantro, lemongrass, and garlic in a blender, and process on high speed until finely minced, about 30 seconds, stopping to scrape down sides as needed.