I love this recipe because it combines the bold and vibrant flavors of fish sauce, lime, and fresh herbs, making the steak taste like a culinary adventure in every bite. Plus, the Crying Tiger dipping sauce adds an exciting kick that perfectly complements the tender, juicy steak—it’s an absolute game-changer for my grill nights!
I enjoy developing recipes that meld unapologetic tastes, and my Grilled Steak with Crying Tiger Dipping Sauce does just that. I marinate 1.5 pounds of flavorful flank steak in a mix of fish sauce, soy sauce, lime juice, and a pinch of sugar, which lets the umami flavors—reinforced by copious minced garlic, ground black pepper, and red pepper flakes—come through in this dish.
The dipping sauce, adapted from the one served with grilled meats throughout Thailand, combines fresh herbs, toasted rice powder, and a few secret ingredients to set my recipe apart from the pack.
Ingredients
Flank Steak:
A cut of beef that is rich in protein, low in fat, and lean.
Fish Sauce:
Imparts a rich depth of umami flavor and is low in calories.
Lime Juice:
Delivers zesty freshness that is full of vitamin C.
Garlic:
Enhances taste and nutrition with antioxidants and manganese.
Chili Flakes:
Spice source, increases metabolic rate, abundant in antioxidants.
Fresh Coriander:
Herbs that are fresh, enhance taste; they are stuffed with vitamins.
Toasted Rice Powder:
Contributes a nutty taste, a one-of-a-kind texture, and is gluten-free.
Ingredient Quantities
- 1.5 pounds (680g) flank steak or skirt steak
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup mint leaves, chopped
- 2 tablespoons toasted rice powder
- Optional: 1-2 Thai bird chilies, finely chopped
Instructions
1. In a medium bowl, mix together the fish sauce, soy sauce, lime juice, vegetable oil, minced garlic, ground black pepper, sugar, and ground coriander to make a marinade.
2. Put the flank steak in a plastic bag or shallow dish that can be sealed when full. Pour in the marinade, then seal the bag or cover the dish. Refrigerate for at least 1 hour—2 to 8 hours is even better.
3. Set your grill to medium-high heat. Take the steak out of the marinade, letting any excess marinade drip off, and allow it to come to room temperature for about 15 minutes before grilling.
4. Cook the steak on the grill for around 4-5 minutes each side if you want it medium-rare. Feel free to adjust the time to suit your taste. Don’t use a spatula; tongs are better to help you flip the steak once.
5. As the steak grills, the Crying Tiger dipping sauce takes shape: in a small bowl are combined lime juice, fish sauce, chili flakes, and—if you like it hot—some chopped Thai bird chilies.
6. Permit the juices to redistribute within the grilled steak for the next 10 minutes—give them time to settle. When you do this and then slice into the steak, you will find that the cuts are juicy and not at all reminiscent of the dried-up meatloaf slices of your childhood.
7. After resting, slice the steak against the grain for tenderness.
8. On a plate, set out the sliced steak and sprinkle with the freshly chopped coriander and mint leaves.
9. Serve the steak with the dipping sauce on the side for dipping. The dipping sauce, called Crying Tiger, is excellent with the beef.
10. For an extra authentic touch, add toasted rice powder to the steak slices. The powder contributes a pleasant nuttiness and a lovely toasty flavor.
Equipment Needed
1. Medium bowl
2. Measuring spoons
3. Garlic press or knife (for mincing garlic)
4. Plastic bag or shallow dish with cover
5. Refrigerator
6. Grill
7. Tongs
8. Small bowl
9. Knife (for slicing steak)
10. Cutting board
11. Plate for serving
FAQ
- What cut of beef is best for this recipe?For their flavor and texture, the cut of meat recommended for grilling is flank steak or skirt steak.
- Can I prepare the sauce ahead of time?Certainly, the Crying Tiger dipping sauce may be prepared a few hours in advance and stored in the refrigerator.
- How should I grill the steak for optimal flavor?Cook the steak in a high-temperature environment, flipping once, until it reaches medium-rare, about 6-10 minutes in total. Then let it rest for 10 minutes before carving.
- What is toasted rice powder and where can I find it?It is roasted rice that has been ground into a powder and adds a nutty flavor and texture, which is found in Asian grocery stores. You could also make it by toasting uncooked rice and grinding it finely.
- Are the Thai bird chilies necessary?These ingredients are optional and contribute heat. Use them if you want a sauce that packs a punch. If you want a sauce that won’t make you break a sweat when you eat it, leave these out or use them sparingly.
- Can I substitute any herbs in the sauce?If fresh coriander or mint is unavailable, other fresh herbs like basil can be used as substitutes, offering a different aroma.
Substitutions and Variations
Flank steak and skirt steak: These cuts can be swapped out for sirloin or ribeye for a different texture and flavor.
Fish sauce: For a similar umami flavor, soy sauce or tamari can be used.
Soy sauce: For a gluten-free alternative, try tamari or coconut aminos.
Lemon juice can serve as a substitute and provide a distinct citrus flavor.
Oil from vegetables: Alternatives for grilling can include grape seed oil or sunflower oil.
Pro Tips
1. Slice Against the Grain: When slicing the steak after resting, make sure to cut against the grain. This technique ensures the meat is tender and easier to chew, enhancing the overall texture.
2. Toast the Rice Powder Fresh: If possible, toast and grind your own rice to make the rice powder. Toast sticky rice in a dry pan until golden brown, then grind it to a powder. Freshly made rice powder has a more aromatic and nutty flavor.
3. Marinate Overnight: For maximum flavor infusion, marinate the steak overnight in the refrigerator. This allows the meat to fully absorb the flavors of the marinade, resulting in a more delicious and tender steak.
4. Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Aim for an internal temperature of 130°F (54°C) for medium-rare. This takes the guesswork out of grilling.
5. Preheat the Grill: Make sure the grill is properly preheated to achieve a nice sear on the steak. A hot grill helps caramelize the outside of the steak, locking in the juices for a flavorful crust.
Grilled Steak With Crying Tiger Dipping Sauce Recipe
My favorite Grilled Steak With Crying Tiger Dipping Sauce Recipe
Equipment Needed:
1. Medium bowl
2. Measuring spoons
3. Garlic press or knife (for mincing garlic)
4. Plastic bag or shallow dish with cover
5. Refrigerator
6. Grill
7. Tongs
8. Small bowl
9. Knife (for slicing steak)
10. Cutting board
11. Plate for serving
Ingredients:
- 1.5 pounds (680g) flank steak or skirt steak
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup mint leaves, chopped
- 2 tablespoons toasted rice powder
- Optional: 1-2 Thai bird chilies, finely chopped
Instructions:
1. In a medium bowl, mix together the fish sauce, soy sauce, lime juice, vegetable oil, minced garlic, ground black pepper, sugar, and ground coriander to make a marinade.
2. Put the flank steak in a plastic bag or shallow dish that can be sealed when full. Pour in the marinade, then seal the bag or cover the dish. Refrigerate for at least 1 hour—2 to 8 hours is even better.
3. Set your grill to medium-high heat. Take the steak out of the marinade, letting any excess marinade drip off, and allow it to come to room temperature for about 15 minutes before grilling.
4. Cook the steak on the grill for around 4-5 minutes each side if you want it medium-rare. Feel free to adjust the time to suit your taste. Don’t use a spatula; tongs are better to help you flip the steak once.
5. As the steak grills, the Crying Tiger dipping sauce takes shape: in a small bowl are combined lime juice, fish sauce, chili flakes, and—if you like it hot—some chopped Thai bird chilies.
6. Permit the juices to redistribute within the grilled steak for the next 10 minutes—give them time to settle. When you do this and then slice into the steak, you will find that the cuts are juicy and not at all reminiscent of the dried-up meatloaf slices of your childhood.
7. After resting, slice the steak against the grain for tenderness.
8. On a plate, set out the sliced steak and sprinkle with the freshly chopped coriander and mint leaves.
9. Serve the steak with the dipping sauce on the side for dipping. The dipping sauce, called Crying Tiger, is excellent with the beef.
10. For an extra authentic touch, add toasted rice powder to the steak slices. The powder contributes a pleasant nuttiness and a lovely toasty flavor.
