Crying Tiger Steak
Thai Crying Tiger steak: flank or sirloin marinated in soy, fish and oyster sauce, grilled hot and served with a spicy Thai dipping sauce.
Ingredients
For the Steak
- 600–800g flank steak or sirloin (1–2 cm thick)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Thai Dipping Sauce (Nam Jim Jaew)
- 2 tablespoons toasted rice powder (optional, for crunch)
- 2 tablespoons fish sauce
- 1–2 tablespoons lime juice
- 1 teaspoon sugar or palm sugar
- 1–2 red chilies, finely chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh coriander
- 2 tablespoons sliced green onions
- Optional: a pinch of chili flakes
To Serve
- Fresh lettuce or cabbage leaves
- Cucumber slices
- Jasmine rice (optional)
Method
Marinate the Steak: Mix soy sauce, fish sauce, oyster sauce, sugar, black pepper, and garlic powder in a bowl. Coat the steak evenly and let it marinate for 10–15 minutes at room temperature.
Prepare the BBQ: Set up your barbecue for direct high heat using Heat Beads® Lump Charcoal. Allow the grill to get screaming hot before cooking.
Cook the Steak: Remove the steak from the marinade and place it directly over the hot coals. Sear for 3–5 minutes per side, depending on thickness, until medium-rare with a good char. Remove from the grill and rest for 5 minutes.
Make the Dipping Sauce: While the steak rests, combine toasted rice powder, fish sauce, lime juice, sugar, chopped chillies, garlic, coriander, and green onions. Stir until well combined and balanced between salty, sour, spicy, and savoury.
Slice and Serve: Slice the steak thinly against the grain. Serve with the Nam Jim Jaew dipping sauce, fresh lettuce or cabbage leaves, cucumber, and jasmine rice if desired.
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