Crying Tiger Steak with Nam Jim Jaew and Chive Salad
Crying Tiger Steak with Nam Jim Jaew and Chive Salad
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons vegetable oil
For the Nam Jim Jaew Sauce
- 3 cloves garlic
- 2 Thai chilies, or more, to taste
- 1 tablespoon brown sugar
- 3 tablespoons fish sauce
- 1 tablespoon toasted rice powder
- 1 tablespoon tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water, or as needed
- 1/4 cup fresh cilantro, chopped
- 1 shallot, minced (optional)
For the Chive Salad
- 1 cup Chinese chives, cut into 1-inch pieces
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup pickled red onion, thinly sliced
- 2 tablespoons crushed peanuts, (optional, for garnish)
Instructions
- 1
Prepare the steak marinade: In a shallow dish or resealable bag, combine the oyster sauce, fish sauce, soy sauce, minced garlic, brown sugar, black pepper, and vegetable oil. Mix well.
⏱️ 5 min
- 2
Add the flank steak to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
While the steak marinates, prepare the Nam Jim Jaew sauce. In a mortar and pestle, combine the garlic, Thai chilies, and brown sugar. Grind until a coarse paste forms.
⏱️ 5 min
- 4
Transfer the paste to a small bowl. Stir in the fish sauce, toasted rice powder, tamarind paste, and lime juice. Mix thoroughly.
⏱️ 3 min
- 5
Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired balance of sweet, salty, tangy, and umami. Stir in the chopped fresh cilantro and optional minced shallot.
⏱️ 2 min
- 6
Prepare the chive salad: In a medium bowl, combine the Chinese chives, sliced red bell pepper, sliced cucumber, and pickled red onion.
⏱️ 5 min
- 7
Preheat your grill to medium-high heat (around 400-450°F).
⏱️ 5 min•🌡️ 425
- 8
Remove the steak from the marinade and discard any excess marinade. Grill the steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 10 min
- 9
Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min
- 10
While the steak rests, pour about half of the prepared Nam Jim Jaew sauce over the chive salad ingredients. Toss gently to combine.
⏱️ 1 min
- 11
Slice the rested steak thinly against the grain. Arrange the sliced steak on a serving platter.
⏱️ 2 min
- 12
Serve the sliced steak alongside the chive salad. Drizzle additional Nam Jim Jaew sauce over the steak and salad as desired. Garnish with optional crushed peanuts.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crying Tiger Steak with Nam Jim Jaew and Chive Salad
For the Steak Marinade
- 1 1/2 pounds flank steak
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons vegetable oil
For the Nam Jim Jaew Sauce
- 3 cloves garlic
- 2 Thai chilies, or more, to taste
- 1 tablespoon brown sugar
- 3 tablespoons fish sauce
- 1 tablespoon toasted rice powder
- 1 tablespoon tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water, or as needed
- 1/4 cup fresh cilantro, chopped
- 1 shallot, minced (optional)
For the Chive Salad
- 1 cup Chinese chives, cut into 1-inch pieces
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup pickled red onion, thinly sliced
- 2 tablespoons crushed peanuts, (optional, for garnish)
Instructions
- 1
Prepare the steak marinade: In a shallow dish or resealable bag, combine the oyster sauce, fish sauce, soy sauce, minced garlic, brown sugar, black pepper, and vegetable oil. Mix well.
⏱️ 5 min - 2
Add the flank steak to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
While the steak marinates, prepare the Nam Jim Jaew sauce. In a mortar and pestle, combine the garlic, Thai chilies, and brown sugar. Grind until a coarse paste forms.
⏱️ 5 min - 4
Transfer the paste to a small bowl. Stir in the fish sauce, toasted rice powder, tamarind paste, and lime juice. Mix thoroughly.
⏱️ 3 min - 5
Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired balance of sweet, salty, tangy, and umami. Stir in the chopped fresh cilantro and optional minced shallot.
⏱️ 2 min - 6
Prepare the chive salad: In a medium bowl, combine the Chinese chives, sliced red bell pepper, sliced cucumber, and pickled red onion.
⏱️ 5 min - 7
Preheat your grill to medium-high heat (around 400-450°F).
⏱️ 5 min•🌡️ 425 - 8
Remove the steak from the marinade and discard any excess marinade. Grill the steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 10 min - 9
Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 10
While the steak rests, pour about half of the prepared Nam Jim Jaew sauce over the chive salad ingredients. Toss gently to combine.
⏱️ 1 min - 11
Slice the rested steak thinly against the grain. Arrange the sliced steak on a serving platter.
⏱️ 2 min - 12
Serve the sliced steak alongside the chive salad. Drizzle additional Nam Jim Jaew sauce over the steak and salad as desired. Garnish with optional crushed peanuts.
⏱️ 2 min