Serves 2
This Thai-flavored crying tiger steak is simply delicious. If you leave the marinade on the steak, it will char pretty substantially when grilling, but that will add extra flavor.
1 (14 ounce) NY strip steak, trimmed
3 cloves garlic, crushed
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 lime, juiced
Dipping sauce:
1 tablespoon uncooked rice
1 tablespoon tamarind paste
2 tablespoons shallots
2 tablespoons chopped cilantro
1/2 teaspoon chili flakes, or to taste
2 teaspoons sambal
1 tablespoon fish sauce
1 lime, juiced
1 teaspoon white sugar
1 teaspoon brown sugar
2 teaspoons water (optional)
Combine garlic, oil, soy sauce, oyster sauce, fish sauce, sugar, black pepper, and lime juice in a small shallow dish. Whisk to combine. Transfer in the steak and toss it in the marinade until it’s well coated. Poke steak all over with a fork to help the marinade penetrate and spoon some marinade from the sides on top of the steak as well.
Wrap dish and refrigerate for a minimum of 4 to 6 hours, preferably overnight. Flip the steak over occasionally while marinating if possible.
For the dipping sauce, add raw rice to a small dry pan placed over medium heat. Toast rice while stirring and tossing until it’s a deep golden brown color. Remove pan from heat and transfer toasted rice into a mortar and pestle. Let rice cool for a couple minutes, then grind into a slightly coarse powder. Reserve until needed.
Combine tamarind paste, shallot, cilantro, chili flakes, sambal, fish sauce, lime juice, white sugar, brown sugar, and water (if needed) in a small bowl. Stir in toasted rice powder, reserving about 1 teaspoon for the garnish if desired. Whisk dipping sauce ingredients together until well combined and refrigerate until needed.
Remove steak from the marinade and allow excess marinade to drip off..
Note
If you don’t remove all the marinade from the steak, the surface will char completely during grilling, which once the steak is sliced thin will be fine. The charring produces a deeper flavor, and there will not be a burnt aftertaste. If you don’t want the charred finish, make sure you scrape off all the marinade from the surface of the meat when you take it out and wipe off any excess with paper towels before putting it on the grill.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill your steak to a medium doneness for best results, about 3 minutes per side.
Remove from grill and let the steak rest for 5 minutes. Slice into thin strips. Fan the strips out for a nicer presentation, and serve with the dipping sauce, garnish with the reserved toasted rice powder.
Dipping Sauce
All the ingredient measures for the dipping sauce are to taste, so adjust to your liking. Remember – the sauce is going to be eaten on top of a piece of steak so it should be fairly intense.
Nutrition Facts (per serving)
786 Calories
51g Fat
27g Carbs
54g Protein