Crying-tiger; Aaa Alberta Striploin Steak Recipe

Prepare steaks

Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. Trim excess fat if desired.

Make herb-chili rub

In a small bowl combine minced garlic, chopped shallot, cilantro stems, Thai basil, mint, minced lemongrass, lime zest, ground coriander, ground white pepper, chili flakes and light brown sugar. Stir in 2 tablespoons neutral oil to make a paste-like rub. Season with 1/2 teaspoon kosher salt (portion of salt reserved for later).

Season steaks

Generously season both sides of each steak with remaining kosher salt and black pepper. Press the herb-chili rub onto both sides of the steaks to form an even coating. Let rest at room temperature 15 minutes to let flavors adhere.

Cook steaks

Preheat a heavy skillet or cast-iron pan over high heat until smoking slightly (about 5 minutes). Add 1 tablespoon neutral oil and swirl. Place steaks in pan and sear without moving: about 2–3 minutes per side for medium-rare depending on thickness (aim for internal 52–55°C / 125–131°F). For a thicker steak, sear edges 30–60 seconds to render fat. If using a grill, sear over high direct heat the same timing. Adjust to desired doneness.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute; internal temperature will rise a few degrees.

Slice

Slice steak thinly across the grain into 1/4-inch (6 mm) slices for 'Crying Tiger' presentation. Arrange on a warm platter.

While steaks rest, combine fish sauce, fresh lime juice and palm sugar in a small bowl and stir until sugar dissolves. Add thinly sliced bird's-eye chilis and shallot, chopped cilantro, chopped mint, sliced green onions and toasted rice powder. Taste and adjust balance: more lime for acidity, fish sauce for saltiness, sugar for sweetness, and chili for heat. Let sauce sit 5 minutes to marry flavors. If using roasted chili flakes, add now for extra smokiness.

If serving steamed jasmine rice: fluff 1 cup cooked jasmine rice with a fork and keep warm.

If serving coconut rice: warm or prepare 1 cup cooked coconut rice and keep warm. (To make quick coconut rice from scratch: rinse 1 cup jasmine rice, combine with 3/4 cup canned coconut milk and 1/4 cup water, pinch salt, bring to a simmer, cover and cook 12–15 minutes until liquid absorbed, then rest 10 minutes.)

If serving Loft mixed green salad: toss mixed greens lightly with a simple dressing (lime vinaigrette or preferred) and portion onto plates.

Plate: arrange sliced striploin on a platter or individual plates. Spoon Loft Nam Jim Zap into a small sauce bowl alongside. Garnish steaks with cilantro sprigs and lime wedges. Optionally brush a light 1/2 teaspoon of toasted sesame oil over sliced steak for aroma.