About
Let's talk about The Thai of the Tiger, and try not to get the song reference stuck in our heads. It's marinaded steak, pan-seared to your preferred level of rosy juiciness, and topped with Crying Tiger sauce. Crying Tiger sauce is not for the faint of heart — it's a delicious and very spicy dipping sauce that will make even the most die-hard spice lover tear up. If you're into heat, this is the one for you! The Thai of the Tiger has got the glory! Oh dang, there's the melody!
Ingredients
- For the steak:
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 (1 1/2-pound) sirloin, can substitute rib-eye, strip, or flank steak
- neutral oil, to taste
- For the Crying Tiger sauce:
- 2 tablespoons glutinous white rice or jasmine rice
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 large clove garlic, minced
- 4 small Thai red chiles, finely chopped, plus more, to taste, sliced, for garnish
- 2 teaspoons red chili flakes
- 1/2 cup cilantro, chopped
- 1 small shallot, chopped
- 2 scallions, sliced
- 1/4 teaspoon black pepper
- parsley leaves, optional, to taste, for garnish
Directions
Step 1 -In a shallow bowl, add 2 tablespoons of the fish sauce, the soy sauce, the oyster sauce, the brown sugar, 2 cloves of the minced garlic, and 1 teaspoon of the black pepper and whisk to combine.
Step 2 -Add the steak to the marinade mixture and turn it once to completely coat it.
Step 3 -Allow the marinated steak to sit in the bowl in the refrigerator for 2 hours. Make sure to allow the steak to come to room temperature for about 30 minutes after marinating.
Step 4 -In a sauté pan over medium-high heat, add the rice and cook, while stirring constantly, until it is golden-brown in color, about 10-12 minutes.
Step 5 -Transfer the toasted rice to a mortar or a spice grinder and grind it into a coarse powder.
Step 6 -In a bowl, add the remaining fish sauce, the lime juice, the tamarind paste, the sugar, 1 tablespoon of the toasted rice powder, the remaining minced garlic, 4 of the sliced red chiles, the red chili flakes, the cilantro, the shallots, the scallions, and the remaining black pepper and whisk to combine. If there is extra toasted rice powder, reserve it for another use.
Step 7 -Set the sauce aside.
Step 8 -In a cast-iron or heavy-bottomed skillet over medium-high heat, heat a thin layer of the oil.
Step 9 -Add the steak to the hot oil and cook, undisturbed, until seared on the bottom, about 2 minutes.
Step 10 -Flip the steak and cook, undisturbed, until seared on the bottom, about 2 minutes.
Step 11 -Cook the steak, while flipping it every 1-2 minutes, until it reaches an internal temperature of 130 degrees F, about 2-3 minutes.
Step 12 -Transfer the steak to a cutting board and allow it to rest until it reaches an internal temperature of 135 degrees F for medium-rare, about 10 minutes.
Step 13 -Slice the steak against the grain.
Step 14 -Serve the steak with the sauce and garnish with the extra chile slices and the parsley.
