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Grilled Steak with Crying Tiger Dipping Sauce

The crying tiger sauce along side the ribeye steak is a real delicacy. The sauce is bold and versatile, so feel free to experiment with different meats and vegetables.
Course: condiments, Main Course
Cuisine: Thai
Keyword: crying tiger sauce, steak
Servings: 4
Calories: 426kcal



  • 3 8 oz rib-eye steaks
  • 1 tbs thin soy sauce
  • 1 tbs oyster sauce
  • 1 tbs vegetable oil
  • 1/2 ts ground pepper

Crying Tiger Dipping Sauce

  • 4 oz cherry tomatoes
  • 3 large cloves of garlic unpeeled
  • 1 large shallot unpeeled
  • 1 tbs fish sauce
  • 1 tbs fresh squeezed lime juice
  • 2 tbs red pepper flakes
  • 1/2 ts packed brown sugar
  • 2 tbs coarsely chopped cilantro leaves
  • 2 tbs coarsely chopped sawtooth coriander optional


  • 1/2 English cucumber sliced crosswise 1/4 inch thick
  • 2 large Roma tomatoes sliced crosswise 1/4 inch thick


  • Position an oven rack in the middle of the oven and preheat the broiler.
  • Put the steaks in a wide, shallow bowl. Add the soy sauce, oyster sauce, oil, and pepper and turn to coat them evenly. Cover and refrigerate for 1 hour.
  • Cut the cherry tomatoes, garlic, and shallot on a baking sheet and broil, turning
  • often, until charred in spots and softened, about 5 to 7 minutes. Remove from the
  • broiler and let cool until they can be handled. Peel the garlic and shallot but leave the
  • tomatoes unpeeled. Put the garlic in a bowl and press with the back of a spoon until
  • reduced to a paste. Add the shallot and mash with the spoon until it breaks down into
  • small pieces. Add the tomatoes and cut into chunks with edge of the same spoon.
  • Stir in the fish sauce, lime juice, pepper flakes, sugar, chopped cilantro, and sawtooth
  • coriander; set aside.
  • Prepare a hot fire in a charcoal or gas grill. If using charcoal, allow the charcoal to
  • develop a gray ash before you start grilling. Oil the grate with vegetable oil. Alter-
  • natively, heat a well-oiled stove-top grill pan over high heat until hot or leave the
  • broiler on and oil a broiler pan. Cook the steaks, turning them once halfway through
  • the cooking, until they are medium-rare to medium. The timing will vary depend-
  • ing on which cooking method you are using. If possible, test if they are ready with
  • an instant-read thermometer, which should register 140°F to 150°F, the ideal level of
  • doneness for this dish. Transfer the steaks to a cutting board, tent with aluminum foil,
  • and let rest for 10 to 15 minutes.
  • Transfer the sauce to a small serving bowl and place it on the center of a large plat-
  • ter. Cut the steaks against the grain into slices 1⁄4 to 1⁄2 inch thick and arrange them
  • around the sauce bowl. Arrange the cucumber and tomatoes on the side of the platter.
  • Sprinkle the whole cilantro leaves over the beef and serve immediately.


Calories: 426kcal | Carbohydrates: 9g | Protein: 37g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 888mg | Potassium: 783mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1677IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 4mg
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