Crying Tiger Steak with Thai Dipping Sauce
Crying Tiger Steak is a tender Thai grilled beef dish serve with a flavorful dipping sauce called Nam Jim Jaew. This dish is sweet, spicy, and tangy - perfect for BBQs or weeknight dinners!
Ingredients
For the Steak Marinade
- 1.5 lb ribeye steak, (can also use sirloin, brisket, or flank steak)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- a pinch of black pepper
- cooking oil, (for searing the steak)
For Nam Jim Jaew (Spicy Dipping Sauce)
- 2 tsp glutinous rice
- 1 ½ tbsp palm sugar
- 3 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 lime
- 2 tsp chili flakes
- 1 shallots, sliced or chopped
- 2 tbsp cilantro, chopped
Instructions
Prepare the Steak
- Combine the steak, soy sauce, oyster sauce, fish sauce, brown sugar, and black pepper in a bowl or container. Let the steak marinade for at least 30 minutes or overnight.
- Heat a grill or cooking pan over medium high heat, and add 2 tbsp of cooking oil.
- Grill the steak 3-5 minute per side for medium-rare, depending on the thickness of the steak. Cook for a longer time if you prefer medium or well-done. Set aside while you prepare the dipping sauce.
Prepare Nam Jim Jaew (Spicy Dipping Sauce)
- Toast the rice grain on a dry cooking pan, until golden brown.
- Using a mortar and pestle, grind the toasted rice and palm sugar cubes into powder. You can also use a food processor or grinder.
- Add in fish sauce, tamarind paste, juice of 1 lime, chili flakes, shallots, and cilantro. Mix until well combined. Taste and adjust seasoning based on your preference.
To Serve
- Slice the steak thinly against the grain. Arrange the sliced steak on a plate. Serve with Nam Jim Jaew, rice, or fresh vegetables like cabbage or cucumber. Enjoy!
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