Description
Crying Tiger Beef is a flavorful Thai grilled flank steak served with a tangy and spicy Nam Jim Jaew dipping sauce. This dish combines the smoky, charred taste of perfectly grilled beef with the zesty, sweet, and spicy sauce made from fish sauce, lime juice, palm sugar, and toasted rice powder, garnished with fresh herbs for an authentic and vibrant Thai experience.
Ingredients
Scale
Beef and Marinade
- 1 lb flank steak
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- 1 tablespoon toasted rice powder
Nam Jim Jaew Sauce
- 3 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1 tablespoon chili flakes
- 2 cloves garlic, minced
- 1/4 cup water
- 1 tablespoon toasted rice powder
Instructions
- Preheat Grill: Heat a grill or a grill pan to medium-high heat to ensure a good sear on the steak.
- Dry the Steak: Pat the flank steak dry with paper towels to remove excess moisture which helps in achieving a nice crust.
- Oil the Steak: Rub the steak evenly with vegetable oil on both sides to prevent sticking and enhance browning.
- Season the Steak: Season both sides of the steak with salt and black pepper to add basic yet essential flavor.
- Grill the Steak: Place the steak on the hot grill or pan and cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness.
- Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes to redistribute the juices and maintain tenderness.
- Make Nam Jim Jaew Sauce: In a small bowl, combine fish sauce, lime juice, palm sugar, chili flakes, minced garlic, and water.
- Dissolve Sugar: Stir the sauce until the palm sugar is fully dissolved to balance sweetness with tang.
- Add Toasted Rice Powder: Incorporate the toasted rice powder into the sauce and stir thoroughly for texture and nutty flavor.
- Slice the Steak: Thinly slice the rested steak against the grain to enhance tenderness.
- Arrange Beef: Arrange the sliced beef on a serving platter for presentation.
- Drizzle Sauce: Lightly drizzle some Nam Jim Jaew sauce over the sliced beef to infuse flavor.
- Add Texture: Sprinkle additional toasted rice powder over the beef for extra crunch and taste.
- Garnish: Garnish with chopped cilantro and mint to add freshness and color.
- Serve: Serve immediately with remaining Nam Jim Jaew sauce on the side for dipping.
Notes
- For best flavor, use a hot grill or grill pan to get a good char on the steak.
- Resting the steak after grilling is crucial to keep it juicy.
- Slice against the grain to ensure tender bites.
- Adjust chili flakes in the sauce to suit your preferred spice level.
- Toasted rice powder adds authentic texture and can be made by lightly toasting uncooked sticky rice until golden and grinding it to a coarse powder.
