Thai Grilled Steak with Crying Tiger Sauce

 

Crying Tiger Sauce, authentically known as Nam Jim Jaew, developed as the essential, fiery partner to a rustic dish called Suea Rong Hai (literally translating to "Crying Tiger" or "Weeping Tiger").

While the ingredients of the sauce are clear, the history of why it is associated with a "crying tiger" is passed down through conflicting and colorful folklore. Here are my two favorites.

Fiery Spice: The most common legend attributes the tears directly to the dipping sauce. The blend of chili powder and red pepper flakes was traditionally made so fiercely hot that even a wild apex predator would weep upon tasting it. 

Stolen Cow: A separate village folktale notes that a tiger once killed a cow but was only able to eat the choice, tender parts. It left many of the steaks behind, only to return later and weep when it realized the villagers had taken the remaining delicious meat to grill for themselves.

Thai grilling recipes are among my very favorite. Charred beef with incredibly compelling sauces are squarely in my wheelhouse. I must be honest and let you know I cheat when making this recipe. I find making rice powder tedious, so I simply buy the premade power from Amazon. It's less than $10 and then I always have it on hand. This recipe serves four.

INGREDIENTS

For the Steak

1, 2-pound flank steak

1 tablespoon fish sauce

For the Tiger Sauce

1/4 cup uncooked jasmine rice (or 1 tablespoon rice powder)

2 medium scallions, thinly sliced

1/2 medium shallot, thinly sliced

3 tablespoons fresh squeezed lime juice

2 tablespoons finely chopped fresh cilantro, leaves and stems

1 tablespoon fish sauce

1 teaspoon brown sugar

1 teaspoon red pepper flakes (add more if you want your tiger to cry like a baby)

1/2 teaspoon chili powder

Lime wedges, for serving

DIRECTIONS

1. Pat flank steak dry with paper towels. Place in a bowl or shallow dish, drizzle with 1 tablespoon fish sauce and massage it in with your hands. Let sit for 30 minutes at room temperature.
2. Make the rice powder for the sauce: Toast 1/4 cup uncooked jasmine rice in a small saucepan over medium heat, stirring constantly, until golden brown, 4 to 5 minutes. Let cool, then process into a fine powder in a mortar and pestle, spice grinder or mini food processor. 
3. Make the sauce: Stir 1 tablespoon toasted rice powder, scallions, shallot, lime juice, cilantro, fish sauce, sugar, red pepper flakes and chili powder together in a medium bowl.
4. Prepare grill for direct cooking over medium-high heat. Remove steak from marinade and pat dry with paper towels. Place steak on grill directly over hot coals, cover grill and cook for 5 minutes on each side. Transfer the steak to a clean cutting board, tent with foil and let rest for 5 minutes. Cut across the grain into 1/2-inch pieces. Serve the steak with the sauce and lime wedges. 
   
   
   
   
   

   
   

   
   

   Wine pairing: Zinfandel