Crying Tiger Steak Recipe

Prepare steak

Bring striploin steaks to room temperature for 30 minutes. Pat dry with paper towels and season both sides lightly with kosher salt and freshly ground black pepper.

Make marinade

In a shallow dish, combine 1 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, minced garlic, and sliced shallot. Stir until sugar dissolves.

Marinate

Place steaks in the dish, turning to coat well. Let marinate at room temperature for 20–30 minutes (or refrigerated up to 2 hours). Remove steaks from marinade and pat excess marinade off to ensure good sear.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 2 tbs vegetable oil and swirl. Sear steaks 1.5–2 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C), adjusting time for thickness. If steaks are thick and require finishing, reduce heat to medium and continue cooking, or transfer to a preheated 400°F (200°C) oven for 4–6 minutes. Remove steaks and rest on a cutting board for 5–8 minutes; tent loosely with foil.

Toast and grind rice

In a small dry skillet over medium heat, toast 2 tbs dry rice, stirring constantly, until golden brown and fragrant, about 3–5 minutes. Cool slightly, then grind coarsely in a spice grinder or mortar and pestle to a sandy texture (khao khua).

Combine sauce components

In a small bowl, whisk together 2 tbs lime juice, 1 tbs tamari (or light soy), 1 tsp fish sauce, and 1 tsp palm or brown sugar until sugar dissolves. Stir in minced shallot, minced bird's eye chili, chopped cilantro, sliced green onion, 1 tsp roasted chili flakes, and the ground toasted rice. Taste and adjust: more lime for acidity, more sugar for balance, or more fish sauce for saltiness.

Rest

Let the jim-jaew sit 10 minutes at room temperature to allow flavors to meld before serving alongside steak.

Prepare produce

Peel and julienne the mango. Cut cucumber into thin matchsticks. Thinly slice half a red onion. Mince half a bird's eye chili if using.

Make dressing & toss

In a bowl, whisk 1 tbs lime juice, 1 tsp fish sauce, and 1 tsp palm (or brown) sugar until sugar dissolves. Add the mango, cucumber, red onion, chopped cilantro, chopped mint, and minced chili. Toss gently to combine. Fold in 3 tbs chopped roasted peanuts just before serving to retain crunch.

Adjust seasoning

Taste and adjust: add a little more lime juice or fish sauce if needed. Keep chilled until ready to plate.

Slice rested steaks thinly across the grain into 1/8–1/4-inch slices. Arrange slices on a platter or individual plates.

Spoon jim-jaew sauce over and alongside the sliced steak so each bite can be dipped; scatter microgreens or cilantro sprigs and lime wedges around.

Mound the mango salad beside the steak. Sprinkle a few extra chopped roasted peanuts over the whole dish and, if desired, drizzle 1/2 tsp toasted sesame oil sparingly over the steak for aroma.

Serve immediately while steak is warm and sauce at room temperature.