There are a few different stories about the origin of Tiger Cry. Some say that the steak for this dish comes from the most tender, marbled part of the cow, leaving nothing but the tough bits, therefore making the tiger cry. I like the tale that says the dipping sauce that is served with the steak is so spicy that it makes even the mighty tiger cry!
The secret to a good Tiger Cry is the chili dipping sauce: Jaew
Everyone makes their sauce differently! This is not a traditional Thai recipe! I just CUC’ed it, now I’m sharing it with you!
BUY:
- 2-3 NY Strip or Ribeye Steaks (feeds 4 easy)
For Marinade:
- 3 tbsp Oyster flavor sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp worchestershire sauce
- Few dashes of cayenne pepper (optional for spice)
For Sauce:
- 1 bunch of cilantro
- 2-3 green onion stalks
- small white or yellow onion
- 3 tsp fish sauce
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp of pepper
- 1 tsp minced garlic
- 1/2 tsp coarse black pepper
- 2 jalapenos
- 1 green thai chili
- 1-2 tomatillos
- 2-3 pieces of culantro (this is optional – the sauce works with or without this ingredient)
I always use Three Crabs Fish Sauce
Here’s a picture of the culantro in case you are interested. Not required but adds a beautiful aromatic depth to the sauce
PREP:
- Combine all ingredients for marinade and coat steaks, put in a large ziplow and place in fridge (steaks can be marinaded from an hour up to a day ahead of time). I like mine to marinade overnight
- Combine all ingredients in a food chopper/mixer and pulse until it becomes a chunky salsa consistency. Store in fridge until you are ready to cook the steaks. **If you are adventurous and love to feel the burn, add other types of chilis to your sauce. I have added habanero to mine and ooowwwwie! It is spicy delicious!
CUC:
- Take steaks out of the fridge half an hour to an hour before you are ready to grill, you want them at room temperature when you place them on the grill.
- Pre-heat your grill. I use a gas grill, so it gets pretty hot, pretty quickly! Remember to clean your grill (you can use a half of an onion to make sure all of the charred bits from your last grilling adventure are wiped away)
- One minute in place, then rotate them 90 degrees to get the cool criss-cross grill marks, leave them in this position for another minute. Turn them over and repeat. Steaks should not be on the grill more than 4-5 minutes total. You want them to be rare-medium rare! This is important for this dish!
- Once removed, allow steaks to rest. Once they have completely cooled, slice them thinly (about 1/8 – 1/4 inch thick).
5. In a non-stick pan, add a little bit of butter, 1-2 tbsp of the Jaew sauce, let it get hot, add a dozen slices of meat, quickly saute – you do not want to overcook your meat. Wait until the pan is really hot, add your meat, toss and turn them to coat the meat with the sauce and remove. Continue this process until all meat has been cooked.
6. Serve it with jasmine rice and a side of your sauce or present on a bed of pickled watercress or other leafy vegetable.
Enjoy!
- 2-3 NY Strip or Ribeye Steaks (feeds 4 easily)
- 3 tbsp Oyster flavor sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp worchestershire sauce
- Few dashes of cayenne pepper (optional for spice)
- 1 bunch of cilantro
- 2-3 green onion stalks
- small white or yellow onion
- 3 tsp fish sauce
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp of pepper
- 1 tsp minced garlic
- 1/2 tsp coarse black pepper
- 2 jalapenos
- 1 green thai chili
- 1-2 tomatillos
- 2-3 pieces of culantro (this is optional - the sauce works with or without this ingredient)
- Combine all ingredients for marinade and coat steaks, put in a large ziplow and place in fridge (steaks can be marinaded from an hour up to a day ahead of time). I like mine to marinade overnight
- Combine all ingredients in a food chopper/mixer and pulse until it becomes a chunky salsa consistency. Store in fridge until you are ready to cook the steaks
- Take steaks out of the fridge half an hour to an hour before you are ready to grill, you want them at room temperature when you place them on the grill.
- Pre-heat your grill. I use a gas grill, so it gets pretty hot, pretty quickly! Remember to clean your grill (you can use a half of an onion to make sure all of the charred bits from your last grilling adventure are wiped away)
- One minute in place, then rotate them 90 degrees to get the cool criss-cross grill marks, leave them in this position for another minute. Turn them over and repeat. Steaks should not be on the grill more than 4-5 minutes total. You want them to be rare-medium rare! This is important for this dish!
- Once removed, allow steaks to rest. Once they have completely cooled, slice them thinly (about 1/8 - 1/4 inch thick).
- In a non-stick pan, add a little bit of butter, 1-2 tbsp of the Jaew sauce, let it get hot, add a dozen slices of meat, quickly saute - you do not want to overcook your meat. Wait until the pan is really hot, add your meat, toss and turn them to coat the meat with the sauce and remove. Continue this process until all meat has been cooked.
- Serve it with jasmine rice and a side of your sauce or present on a bed of pickled watercress or other leafy vegetable.
- Enjoy! Make sure you have an ice cold beer or tall glass of water nearby!
