Crying Tiger

Name: Crying Tiger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 lb ribeye or strip steaks; 1/4 cup tamarind paste; 2 tsp Thai chili powder; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tsp brown sugar; 4 garlic cloves, minced; 2 chilies Thai bird's eye chilies, minced; 1/2 cup fresh cilantro, chopped; 2 tbsp olive oil

Charred grilled beef with a fiery tamarind-chili dipping sauce. Named for the tears it makes you cry. Savory, spicy, and perfectly charred.

25 minEasyServes 4380 cal/serving

ThaiDinnerGrillStandard

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Ingredients

2 lb ribeye or strip steaks
1/4 cup tamarind paste
2 tsp Thai chili powder
2 tbsp fish sauce
2 tbsp lime juice
2 tsp brown sugar
4 garlic cloves, minced
2 chilies Thai bird's eye chilies, minced
1/2 cup fresh cilantro, chopped
2 tbsp olive oil

Instructions

1

Preheat grill to high heat. Pat 2 lb ribeye or strip steaks dry and brush lightly with 2 tbsp olive oil. Season generously with salt and pepper on both sides.
2

Grill steaks for 3-4 minutes per side for medium-rare, until charred on the outside. An internal thermometer should read 130-135°F. Remove and rest for 5 minutes.
3

While steaks cook, combine 1/4 cup tamarind paste, 2 tbsp fish sauce, 2 tbsp lime juice, 2 tsp brown sugar, 4 minced garlic cloves, and 2 chilies minced Thai bird's eye chilies in a small bowl to make the dipping sauce.
4

Slice steaks thinly against the grain.
5

Serve sliced beef with tamarind sauce on the side and garnish with 1/2 cup chopped fresh cilantro.

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Questions

What is Crying Tiger?

Charred grilled beef with a fiery tamarind-chili dipping sauce. Named for the tears it makes you cry. Savory, spicy, and perfectly charred. This reference files it under Thai dinner: cooked on the grill, rated easy and about 25 minutes start to finish.

What internal temperature should Crying Tiger reach?

For Crying Tiger, the target internal temperature is 135 F (about 55 C), given in step 2. A probe thermometer removes the guesswork.

Why rest the meat in Crying Tiger?

Step 2 reads: "Remove and rest for 5 minutes." Heat drives the juices toward the center. The rest in step 2 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for tamarind in Crying Tiger?

The entry for Crying Tiger calls for 1/4 cup tamarind paste. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I make Crying Tiger less spicy?

Yes. The heat in Crying Tiger comes from 2 tsp Thai chili powder and 2 chilies Thai bird's eye chilies, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

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