Grilled Sirloin (Weeping Tiger)

A local northern Thai dish made from the sirloin cut. Legendary tales depict and compare the appearance of the cut of the meat to the skin of a tiger and the drippings and melted fats resembles the tears of a tiger, hence the dish’s name – Weeping Tiger.

Ingredients

Beef Sirloin Steak (350g)

Marinade

1 tablespoon light soy sauce
2 tablespoon Thai fish sauce
1 clove of garlic (finely chopped)
Salt
Pepper

Dipping sauce

2 tablespoon Thai fish sauce
1 tablespoon thick/dark soy sauce
1 teaspoon tamarind paste
6 tablespoon warm water
3 limes (juiced)
2 bird's eye chillies (chopped)
2 shallots or small red onions (finely chopped)
10g chopped coriander leaves

Needed kitchenware

Item A
Item B
Item C

Instructions

Marinade the steak an hour before by combining the marinade with the steak and set aside.

Combine and mix all ingredients for the dipping sauce and set aside.

Remove the steak from the marinade. Pat dry the steaks, and remove any excess garlic.

Heat up a heavy skillet over medium high heat. Add 1 tablespoon butter and pan sear the steak for 1 minute each side or until they reach preferred doneness. The recommended doneness for Weeping Tiger Steak is medium rare.

Remove steak from skillet and let the steak rest for 5 minutes. Cut the steak into strips across the grain structure of the steak and serve with the dipping sauce.

10.

11.

12.

Tip

You may substitute fish sauce with a mixture of apple cider vinegar and low sodium soy sauce. You may substitute tamarind paste with a mixture of fresh lime juice.

Cost-saving tips

Abbi

Head Chef