Crying Tiger Steak – Authentic Thai Grilled Beef with a Fiery
Crying Tiger Steak is a classic Thai grilled beef dish served with a spicy and tangy dipping sauce called Nam Jim Jaew. The steak is marinated, grilled until smoky and tender, then sliced thinly for serving. The accompanying sauce combines lime juice, fish sauce, chili flakes, and roasted rice powder for a complex flavor profile. Rich, savory beef paired with bold Thai seasonings creates a memorable dining experience. This dish is perfect for barbecue enthusiasts and anyone who enjoys authentic Southeast Asian cuisine.
Ingredients
For the Steak
- 1½ pounds flank steak or sirloin steak
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
For the Nam Jim Jaew Sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon tamarind paste
- 1 teaspoon brown sugar
- 1 tablespoon roasted rice powder
- 1 teaspoon red chili flakes
- 1 tablespoon finely chopped shallots
- 1 tablespoon chopped cilantro
Garnish
- Fresh cilantro leaves
- Lime wedges
- Sliced cucumber
Instructions
- In a bowl, combine soy sauce, fish sauce, oyster sauce, brown sugar, and black pepper. Coat the steak evenly and marinate for at least one hour.
- Mix fish sauce, lime juice, tamarind paste, brown sugar, roasted rice powder, chili flakes, shallots, and cilantro in a small bowl. Stir until combined.
- Heat a grill or grill pan to high heat.
- Cook the steak for 4–6 minutes per side, depending on thickness and preferred doneness.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes.
- Slice the steak thinly against the grain and arrange on a serving platter.
- Serve with cucumber slices, lime wedges, and the Nam Jim Jaew dipping sauce.
Notes
- Flank steak and sirloin are traditional choices.
- Resting the steak helps retain juices.
- Roasted rice powder adds authentic Thai flavor.
- Fresh lime juice is essential for the sauce.
- Adjust chili flakes to your preferred spice level.
- High heat creates the best charred exterior.
- Thin slicing improves tenderness.
- Fresh herbs enhance authenticity.