Crying Tiger Steak
Crying Tiger Steak, or Sua Rong Hai in Thai
A delicious sweet, sour salty and spicy marinated steak dish that pairs perfectly with a dipping sauce of your favourite Tickle Me Nam Chim Everything Dressing.
ingredients
ingredients
the meat:
500g - 700g of grilling steak
(rib eye, top sirloin, flank, or any of your favorite grilling meat)
for the marinade:
2 tablespoons of oyster sauce
1 ½ tablespoons fish sauce
1 tablespoon soy sauce
1 ½ tablespoons minced garlic
1 ½ tablespoons chopped coriander roots
1 teaspoon ground white pepper
1- 1 ½ tablespoons raw sugar
for the dipping sauce:
Choose your favourite Tickle Me Thai Sauce NAM CHIM Everything Dressing!!
method
1
Wash the meat with cold water dry paper towel, and place it in a plastic bag or shallow pan.
(If your meat is thick, use a small knife to puncture a few holes in it, to allow the sauce to seep through.)
Let the meat sit while prepping the other ingredients.
2
In a medium bowl, mix together the oyster sauce, soy sauce and fish sauce with the garlic, sugar, coriander roots and white pepper until the sugar is dissolved.
Taste the marinade and adjust as needed, airing on the saltier side as some flavours will dissolve while grilling.
3
Next we combine the marinade and the meat.
Pour the sauce over the meat in a ziplock bag or, if using a small pan instead, dip the meat in the marinade on both sides.
Seal the bag /cover the pan, and leave to marinate in the refrigerator for 1-5 hours.
During this time, turn the meat once or twice to evenly coat both sides with the marinade.
5
4
Set the meat out at room temperature for 30 minutes before grilling.
Start the grill and cook the meat on medium-high heat.
Cover the grill and cook until the meat is done to your liking, 2-4 minutes on each side, less as desired.
6
Remove from the grill and let the meat rest for 10-15 minutes on a cutting board before cutting to allow the delicious juices to lock into the cooked meat.
