Prepare yourself for a culinary adventure into the heart of Thailand with this recipe for Crying Tiger Steak and Nam Tok Salad! This fiery dish, a true testament to Thai cuisine's vibrant flavors, features perfectly seared steak, its succulent tenderness contrasted by the zesty, refreshing Nam Tok salad. The steak's name, "Crying Tiger," hints at the intense heat and deliciousness that will leave you speechless – and maybe shedding a happy tear or two. Imagine the juicy char of the grilled beef mingling with the fragrant herbs and lime juice of the vibrant salad.
The combination of rich, savory steak and the bright, tangy salad creates a harmonious balance of textures and tastes that’s simply unforgettable. Whether you're a seasoned Thai food enthusiast or a curious newcomer, this recipe is your ticket to an authentic Thai experience at home. Ready to embark on this flavorful journey? Let's dive into the step-by-step process and create your own Crying Tiger masterpiece!
Tools Needed
- grill
- mortar and pestle (or food processor)
- knife
- mixing bowl
- cutting board
- ridged peeler
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Steak and Marinade
- Separate the two steaks by making a small incision and pulling them apart. Trim off excess fat and sinew.
- In a bowl, combine soy sauce, fish sauce, minced garlic, sugar, white pepper, and oyster sauce. Massage the marinade into the steaks. Refrigerate for at least 30 minutes, or preferably overnight.
Step 2. Prepare the Nam Tok Salad Components
- Toast Thai glutinous rice in a pan over medium heat until golden brown. Grind into a coarse powder using a mortar and pestle or food processor.
- Chop cilantro (leaves roughly, stems finely), thinly slice scallions on a bias, pluck mint leaves, thinly slice red onion (and soak in cold water to reduce pungency), and finely mince red Thai chili.
- Combine equal parts fish sauce and lime juice (about 1/4 cup each), adding a pinch of sugar to taste.
Step 3. Cook and Assemble the Crying Tiger Steak
- Grill the marinated steaks to your desired doneness (medium-rare to medium recommended). Let them rest before slicing.
- Shred iceberg lettuce, peel and slice cucumber on a bias, and slice tomatoes.
- Slice the rested steak against the grain. Arrange on a plate with the lettuce, cucumber, and tomatoes. Serve with hot sauce (optional).
Step 4. Assemble and Serve the Nam Tok Salad
- Combine sliced steak, herbs, and vegetables in a bowl. Add toasted rice powder and dressing, mixing gently. Adjust seasoning to taste.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- For a deeper flavor, marinate the steak overnight.
- Don't skip the toasted rice powder; it adds wonderful fragrance and texture.
- Taste and adjust the dressing and Nam Tok seasoning according to your preference.
- Slice steak against the grain for tender texture.
Nutrition
- N/A
FAQs
1. What kind of steak is best for Crying Tiger?
Flank steak or sirloin are ideal choices due to their leanness and ability to withstand high heat without becoming tough.
2. Can I make the Nam Tok salad ahead of time?
Yes! The salad tastes even better after the flavors have had time to meld. Prepare it up to a day in advance and store it in the refrigerator.
This Crying Tiger Steak and Nam Tok Salad recipe is a guaranteed crowd-pleaser, showcasing the vibrant tastes and textures of authentic Thai cuisine. Enjoy the satisfying combination of tender, flavorful steak and the refreshing, zesty salad – a culinary adventure in every bite! Now go forth and impress your friends and family with this unforgettable dish.