Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce)

Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce) is an American main course. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 762 calories, 70g of protein, and 52g of fat per serving. This recipe serves 4 and costs $7.8 per serving. A mixture of light brown sugar, vegetable oil, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 318 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 95%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Grilled Steaks With Roasted Tomato Dipping Sauce (Crying Tiger, or Suea Rong Hai Kap Jaeo Ma-Khuea Thet) From 'Simple Thai Food, Crying Tiger Steak, and Thai-style Chili, Lime, and Cilantro Dipping Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here). 2 Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate. 4 Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. (See the importance of resting meat). 5 Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.

 

Step by step:

1. 1

2. Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here).

3. 2

4. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside.

5. 3

6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate.

7. 4

8. Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill).

9. Remove from grill and let rest for 5 minutes. (See the importance of resting meat).

10. 5

11. Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.

Nutrition Information:

covered percent of daily need