Any Thai dish named Crying Tiger Beef probably isn’t going to be all mild and softspoken. But you can bet this traditional Thai street food lives up to its name. Instead of cooking a whole piece of marinated skirt steak (the traditional method), we bias-sliced a partially frozen steak and marinated the sliced beef. When the salt block was screaming hot, we quickly seared the steak strips to medium-rare, about two to three minutes per side. (The longer food stays on the block and the higher the food’s moisture content the more salt it will pick up from the block). To accompany the steak, we grilled marinated asparagus on the salt block until crisp-tender and served it with Jasmine rice.
Ingredients
- 1 lb top round beef steak
Marinade
- 3 tbsp fish sauce
- 1 tbsp low sodium soy sauce
- 2 tsp sugar
- 2 cloves garlic, minced
- 2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced
- 1/4 tsp coriander
- 1/4 tsp freshly ground black pepper
Servings: servings
Instructions
- Partially freeze the steak. Bias-slice the steak across the grain into 1/4-inch thick strips.
- Combine all of the marinade ingredients in a small bowl. Add the steak strips and marinate, refrigerated and covered, for two to four hours. Remove the steak from the marinade and drain well. Discard the marinade.
- Prepare the salt block for high heat cooking. Sear the steak strips for about two minutes or until done as you like.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
Latest posts by Mike Stines (see all)
- Winter Shrimp Festival: Comfort of the Sea - 11/11/2022
- Singapore Fried Prawns with Dried Chile - 10/31/2022
- Planked Trout with Cayenne and Herbs - 08/02/2022
