Crying Tiger Steak

Crying tiger steak is a delicious dish made from seared or grilled marinated steak, topped with an amazing sauce made from lots of ingredients that pack a big punch of flavor. You can use flank steak, skirt steak or sirloin steak here. I used sirloin this time. You can marinate the steak about 30 min -2 hours before you cook it to boost the flavor.

The sauce for crying tiger is made from fish sauce, lime juice, tamarind paste, cilantro, chili and shallot. It is super tasty. The final touch is toasted sticky rice ground into a powder. You don’t HAVE to have it, but it really adds something to the dish and I recommend not skipping it. You can get both sticky rice and tamarind paste online. Tamarind paste and tamarind concentrate are not the same, so make sure to know which you are using. One is much stronger than the other. If you buy a bag of sticky rice, you can also make sticky rice with mango, which is a super tasty dessert I’m planning to make soon. See my Favorite Item Links for my favorite fish sauce to use in this recipe.

Crying Tiger Steak

Marinated steak grilled or seared and topped with a tasty Thai sauce

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Lunch, Main Course

Servings 6 servings

Ingredients

  

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For the steak:

• 2-3 lbs steak flank, sirloin or skirt
• 3 tbsp soy sauce
• 3 tbsp oyster sauce
• 1 tbsp fish sauce
• salt for sprinkling before cooking

For the sauce:

• 2 tbsp stick rice toasted, then finely ground in a spice grinder or mortal and pestle
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 3 tbsp tamarind paste
• 3 tbsp sugar
• chopped cilantro and/or green onions
• 1 Thai bird chili minced
• 1 shallot minced
• 1/4 cup water

Instructions

 

• Toast the sticky rice until lightly browned in a dry skillet. Cool, then grind to a fine powder.
• Combine the steak marinade ingredients and place the steak in a flat dish to marinate, flipping it half way through. Marinate for 30 min – 2 hours.
• If you are grilling the steak, heat the grill to your preference and grill until medium/medium rare. Allow to rest before slicing. I cooked mine on the stove top in a heavy duty pan to get a good crust. I started with the heat up as high as it could go to get a good deep sear, then I lowered the temp to cook until 135-140 which is medium to medium rare ish. Rest before slicing.
• Combine the sauce ingredients and mix well. Taste and adjust, then add the rice powder. Slice the meat and move to a platter. Drizzle sauce over the top and serve more on the side.

Keyword Asian, Beef, Lunch, Main Dish

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