Thai Crying Tiger Steak Recipe

A wooden board of Thai Crying Tiger steak, sliced thin and served with a small bowl of dipping sauce. The steak is charred and has a reddish-brown color, while the dipping sauce is brownish red.

5 from 1 vote

This Thai Crying Tiger Steak is a total flavor bomb! Juicy, smoky steak with a tangy, spicy dip—it’s like a mini trip to Thailand! Perfect for a quick dinner or a fun weekend treat. Yum!

Prep Time15

Griling or Stove top Cooking15

Total Time30

Course: Appetizer, Main Course

Cuisine: Asian

Servings: people

Calories: 494kcal

Author: Rose Sioson

Ingredients

Steak and Marinade

2 Thick-cut steak (Rib Eye or Sirloin)
1 tablespoon fish sauce
1 tablespoon oyster sauce
black pepper

Nam Jim Jaew Thai Dipping Sauce

1 teaspoon toasted rice add more if you want your sauce thicker
1 juice of 1 lime
1 tablespoon fish sauce
1 tablespoon tamarind paste
1 teaspoon red chili pepper flakes
1 tablespoon sugar or sugar substitute
1 tablespoon minced onion or shallots optional
chopped cilantro optional

Instructions

Marinate the Steak: In a bowl, combine fish sauce and oyster sauce. Add the steak, ensuring it’s well-coated. Let it marinate for at least 30 minutes.
Toast Rice: Toast raw rice in a dry skillet over medium heat until golden brown, then grind into a coarse powder.
Prepare the Dipping Sauce: Mix toasted rice, lime juice, tamarind paste, red chili pepper flakes, and sugar in a bowl. Adjust seasoning to taste.
Grill the Steak: Heat a grill or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare or to your preferred doneness.
Rest and Slice: Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Serve: Plate the sliced steak and serve with the Nam Jim Jeaw dipping sauce on the side.

Nutrition