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

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.

Questions

How long does Crying Tiger keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Crying Tiger?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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