Description
A bold and flavorful Thai dish featuring juicy grilled steak paired with a spicy, tangy dipping sauce. Perfect for weeknight dinners, date nights, or sharing with friends, Crying Tiger is a crowd-pleaser that balances smoky, savory, and zesty flavors with every bite.
Ingredients
For the Steak
1–1.5 lbs flank or skirt steak (or ribeye/sirloin for a richer cut)
1 tsp salt
1 tbsp neutral oil (canola or avocado)
For the Dipping Sauce
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tsp sugar (palm sugar preferred)
1–2 tsp Thai chili flakes (adjust to spice level)
1 tbsp toasted rice powder
2 tbsp fresh cilantro, chopped
1 tbsp green onion, chopped
1 tsp tamarind paste (optional)
For Serving
Sticky rice
Fresh cucumber slices
Cabbage or lettuce leaves
Lime wedges
Instructions
Pat the steak dry, season with salt, and let rest at room temperature for 30 minutes.
In a small bowl, whisk fish sauce, lime juice, sugar, chili flakes, and toasted rice powder. Stir in cilantro and green onions. Adjust to taste.
Heat a grill or cast-iron skillet until very hot. Brush lightly with oil.
Cook steak 3–4 minutes per side for medium-rare (adjust based on thickness).
Let steak rest 10 minutes before slicing thinly against the grain.
Serve with dipping sauce, sticky rice, cucumbers, and cabbage.
Notes
For less spice, reduce chili flakes. For more heat, add extra Thai chilies.
Make the sauce up to a few hours in advance, but add rice powder just before serving.
Leftover steak keeps well for 2 days—try it in salads, wraps, or fried rice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling or Pan-Searing
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~350
- Sugar: 3g
- Sodium: 950mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Crying Tiger, Thai grilled steak, spicy dipping sauce
