Thai Crying Tiger Steak
By Tiffy Cooks
I’m making a Thai Crying Tiger Steak for a Thai-themed dinner with my sister and brother-in-law. Seared to a perfectly charred medium rare, this marinated ribeye steak is just the right amount of sweet and savory. But, the real star of the dish is the Nam Jim Jaew, the spicy-sour, super umami-packed toasted rice dipping sauce. Definitely make this for the next time you have guests over, or for date night, because it steals the show every single time!
Equipment
Ingredients
Marinated Steak
- 2 ribeye steaks about 10-12 oz each
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1.5 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1.5 tbsp olive oil
- neutral oil for searing
Nam Jim Jaew
- 2-3 Tbsp glutinous rice
- 2.5 tbsp fish sauce
- 1.5 tsp tamarind
- 1 tbsp brown sugar
- 1.5 tbsp fresh lime juice
- 1 tbsp red chili flakes
- 1 shallot chopped
- 2-3 Tbsp fresh cilantro chopped
Instructions
- Combine soy sauce, oyster sauce, fish sauce, sugar, black pepper, and olive oil. Then, mix well.
- Add in the steak and mix to make sure it really soaks up all that savory umami rich marinade. Then let it sit for a little.
- While the steak is marinating, toast up some glutinous rice for about 5 minutes until golden and fragrant. Then, grind it into a fine powder.
- For the sauce, mix together fish sauce, tamarind, brown sugar, and fresh lime juice. Stir everything until well balanced. Then add in the toasted rice powder, red chili flakes, chopped shallots, and lots of fresh cilantro.
- In a hot pan on medium-high heat, sear the steaks for about 2 minutes per side for medium-rare, or until perfectly charred.
- After searing, rest for 3-5 minutes before slicing. Serve with dipping sauce.
Nutrition
Calories: 371kcalCarbohydrates: 19gProtein: 27gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 69mgSodium: 2759mgPotassium: 494mgFiber: 2gSugar: 8gVitamin A: 632IUVitamin C: 2mgCalcium: 39mgIron: 3mg
