Crying Tiger Recipe

Crying Tiger Recipe
I recently reviewed an excellent cookbook, A Splash of Soy: Everyday Food from Asia, by Australian chef and food writer, Lara Lee. This cookbook has dozens of mouthwatering recipes that are actually doable at home, and one recipe, called Crying Tiger caught my eye. The unique name intrigued me and, since I had the ingredients on hand, I made it (with a few changes to suit my cooking style). This recipe is easy to prepare, doesn’t take much hands-on time, and is truly a delicious and innovative way to prepare steak. I prefer tenderloin because it doesn’t have much fat, but I have prepared it with rib eye which has more fat, and it is also delicious. According to Lee, the name comes from the grill marks which look like a tiger, or the dipping sauce is so spicy, it would make a tiger cry. I use a jalapeño rather than hotter Thai chilies, so my sauce isn’t as hot, but you can use the hotter ones if you like.
This is great served with jasmine rice or even Thai Shrimp and Pineapple Fried Rice (with or without the shrimp) if you have more time. Stir fried vegetables are also a good accompaniment.

4 Servings

2 tablespoons soy sauce
2 tablespoons Thai fish sauce
1 tablespoon brown sugar, or coconut sugar

16 ounces tenderloin or fillet steaks, cut into 4 serving size pieces (or rib eye, top sirloin, or other tender cut)

Dipping Sauce:
2 tablespoons onions, finely chopped
1 large jalapeno pepper, seeded and chopped (milder) (or substitute hotter Thai chilies)
1 tablespoon tamarind concentrate
3 tablespoons Thai fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon brown sugar, or coconut sugar
1 teaspoon crushed red hot pepper

2 tablespoons toasted glutinous rice powder

chives, or green onion tops for garnish

  1. Marinade: mix the soy sauce, fish sauce, and brown sugar in a zip type bag. Add the steaks and massage the bag so that the marinade covers the steak. Let the steak marinate while heating a gas grill and preparing the dipping sauce.
  2. Dipping sauce: Mix the onion, jalapeno pepper, tamarind concentrate, fish sauce, lime juice, brown sugar, and hot pepper; set aside.
  3. Place the steaks on the hot grill and let cook, turning once until the centers reach 120° to 130° (your choice) on an instant meat thermometer.
  4. Transfer to a plate and let sit 5 minutes.
  5. Cut the meat into thin slices; sprinkle with a teaspoon of the toasted glutinous rice powder and chives.
  6. Add the remaining rice powder to the dipping sauce; stir well and serve.

Amount Per Serving
Calories 271 Calories from Fat 81
Percent Total Calories From: Fat 30% Protein 40% Carb. 3

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 73 mg
Sodium 1762 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 0 g
Protein 27 g

Vitamin A 46% Vitamin C 76% Calcium 0% Iron 25%

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