Crying Tiger Steak with Chadon Beni Crack Sauce
Crying Tiger Steak with Chadon Beni Crack Sauce
Ingredients
For the Steak Marinade
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 pinch MSG
- 1 tablespoon oyster sauce
- 1 pinch black pepper
- 1 teaspoon olive oil
- 1 1/2 pounds flank steak, or skirt steak
For the Chadon Beni Crack Sauce
- 1 bunch culantro, chadon beni
- 1 clove garlic
- 1/4 red onion
- 1/2 hot pepper, such as Scotch Bonnet or habanero, adjust to taste
- 1 lime, juiced
- 1/4 cup olive oil
- 1/2 teaspoon MSG
- 1 pinch salt
- 1 pinch black pepper
- 1 splash rice vinegar
- 1 dash soy sauce
- 1 teaspoon granulated sugar
Instructions
- 1
In a medium bowl, combine the soy sauce, brown sugar, a pinch of MSG, oyster sauce, a pinch of black pepper, and 1 teaspoon of olive oil. Whisk until all ingredients are thoroughly combined and the sugar has dissolved.
⏱️ 3 min
- 2
Place the flank steak into the prepared marinade, ensuring it is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 2 min
- 3
While the steak is marinating, prepare the Chadon Beni Crack Sauce. Roughly chop the chadon beni (culantro), garlic clove, and red onion. Deseed and roughly chop the hot pepper, adjusting the amount to your preferred spice level.
⏱️ 5 min
- 4
Add the chopped chadon beni, garlic, red onion, and hot pepper to a food processor or blender. Add the fresh lime juice, 1/4 cup olive oil, 1/2 teaspoon MSG, a pinch of salt, a pinch of black pepper, a splash of rice vinegar, a dash of soy sauce, and 1 teaspoon of granulated sugar.
⏱️ 5 min
- 5
Blend all the crack sauce ingredients until the mixture is smooth and vibrant green. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 6
Preheat a grill or heavy-bottomed skillet (such as cast iron) over high heat. Remove the steak from the marinade, allowing any excess to drip off. Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 130-135°F (54-57°C) for medium-rare.
⏱️ 10 min•🌡️ 400
- 7
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
- 8
Slice the rested steak thinly against the grain. Arrange the thinly sliced steak on a serving plate.
⏱️ 3 min
- 9
Generously spoon the prepared Chadon Beni Crack Sauce over the sliced steak. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crying Tiger Steak with Chadon Beni Crack Sauce
For the Steak Marinade
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 pinch MSG
- 1 tablespoon oyster sauce
- 1 pinch black pepper
- 1 teaspoon olive oil
- 1 1/2 pounds flank steak, or skirt steak
For the Chadon Beni Crack Sauce
- 1 bunch culantro, chadon beni
- 1 clove garlic
- 1/4 red onion
- 1/2 hot pepper, such as Scotch Bonnet or habanero, adjust to taste
- 1 lime, juiced
- 1/4 cup olive oil
- 1/2 teaspoon MSG
- 1 pinch salt
- 1 pinch black pepper
- 1 splash rice vinegar
- 1 dash soy sauce
- 1 teaspoon granulated sugar
Instructions
- 1
In a medium bowl, combine the soy sauce, brown sugar, a pinch of MSG, oyster sauce, a pinch of black pepper, and 1 teaspoon of olive oil. Whisk until all ingredients are thoroughly combined and the sugar has dissolved.
⏱️ 3 min - 2
Place the flank steak into the prepared marinade, ensuring it is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 2 min - 3
While the steak is marinating, prepare the Chadon Beni Crack Sauce. Roughly chop the chadon beni (culantro), garlic clove, and red onion. Deseed and roughly chop the hot pepper, adjusting the amount to your preferred spice level.
⏱️ 5 min - 4
Add the chopped chadon beni, garlic, red onion, and hot pepper to a food processor or blender. Add the fresh lime juice, 1/4 cup olive oil, 1/2 teaspoon MSG, a pinch of salt, a pinch of black pepper, a splash of rice vinegar, a dash of soy sauce, and 1 teaspoon of granulated sugar.
⏱️ 5 min - 5
Blend all the crack sauce ingredients until the mixture is smooth and vibrant green. Taste and adjust seasoning if necessary.
⏱️ 5 min - 6
Preheat a grill or heavy-bottomed skillet (such as cast iron) over high heat. Remove the steak from the marinade, allowing any excess to drip off. Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 130-135°F (54-57°C) for medium-rare.
⏱️ 10 min•🌡️ 400 - 7
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
- 8
Slice the rested steak thinly against the grain. Arrange the thinly sliced steak on a serving plate.
⏱️ 3 min - 9
Generously spoon the prepared Chadon Beni Crack Sauce over the sliced steak. Serve immediately and enjoy!
⏱️ 2 min