🥩 Thai "Crying Tiger" Steak with Tamarind Chili Sauce

Bring the bold, smoky flavors of a Thai night market right to your kitchen! "Crying Tiger" steak is famous for its savory marinade, perfect charred crust, and a fiery, tangy tamarind dipping sauc that is absolutely addictive. It’s a fast, flavor-packed dinner that pairs perfectly with sticky rice and cold drinks.

✅ Ingredients

For the steak & marinade

500g beef sirloin or ribeye steak
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon vegetable oil

For the fiery tamarind dipping sauce

2 tablespoons tamarind paste
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar or brown sugar
1–2 teaspoons chili flakes (adjust to your heat preference)
1 tablespoon toasted rice powder (essential for authentic flavor!)
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped green onions

👩‍🍳 Instructions

1. Marinate the steak
In a shallow dish or zip-top bag, mix the fish sauce, soy sauce, lime juice, sugar, black pepper, and vegetable oil. Add the steak and coat it well. Let it marinate at room temperature for 20–30 minutes to absorb the flavors.

2. Make the dipping sauce
While the steak marinates, whisk together the tamarind paste, fish sauce, lime juice, and palm sugar in a small bowl until the sugar dissolves. Stir in the chili flakes, toasted rice powder, cilantro, and green onions. Set aside.

3. Cook the steak
Heat a grill or cast-iron skillet over high heat until smoking hot. Remove the steak from the marinade (letting excess drip off) and sear for 3–4 minutes per side for a perfect medium-rare, or until it reaches your desired doneness. You want a nice dark char on the outside.

4. Rest the meat
Remove the steak from the heat and transfer it to a cutting board. Let it rest for 5–10 minutes so the juices redistribute.

5. Slice and serve
Slice the steak thinly against the grain. Serve immediately alongside the tamarind chili dipping sauce, some sticky rice, and fresh cucumber slices.

💡 Tips

Toasted Rice Powder: Don't skip this! If you can't find it, make it yourself: simply toast raw white rice in a dry skillet over medium heat until golden brown and nutty, then grind it into a coarse powder using a mortar and pestle or spice grinder.
The Cut: Ribeye provides the best marbling and juiciness, but sirloin or flank steak works beautifully too.
Adjust the heat: Start with 1 teaspoon of chili flakes in the sauce and taste before adding more.