Prepare to embark on a mouthwatering journey through the vibrant world of Thai cuisine with the legendary Crying Tiger Steak. This explosive dish isn't just a meal - it's a flavor explosion that will transport you straight to the bustling street markets of Thailand. Named for the supposedly tear-inducing spiciness, this recipe promises to tantalize your senses and challenge your spice tolerance in the most delicious way possible!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 lb flank steak
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp chili flakes
- Fresh herbs, for garnish
Instructions
- Begin by preparing the marinade for the flank steak. In a medium-sized bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Whisk the ingredients together until the brown sugar is fully dissolved.
- Add 1 tablespoon of chili flakes to the marinade. Adjust the amount of chili flakes according to your spice preference. Stir well to ensure the flakes are evenly distributed throughout the marinade.
- Place the 1 lb flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is fully coated. Cover the dish or seal the bag, and let it marinate in the refrigerator for at least 20 minutes. For best results, marinate for up to 2 hours.
- While the steak is marinating, prepare your cooking area. Preheat a grill or a skillet over medium-high heat. If using a grill, make sure the grates are clean and lightly oiled to prevent sticking.
- Once the grill or skillet is hot, remove the flank steak from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
- Place the flank steak on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes on the other side. The steak should be cooked to your desired level of doneness; medium-rare is typically recommended for flank steak.
- After cooking, remove the steak from the heat and let it rest for about 5 minutes. This resting period allows the juices to redistribute, resulting in a more tender steak.
- While the steak is resting, prepare the garnish. Chop fresh herbs such as cilantro or Thai basil to sprinkle over the steak before serving.
- After resting, slice the flank steak against the grain into thin strips. This will help ensure tenderness in each bite.
- Serve the sliced steak on a plate, garnished with the fresh herbs. You can also serve it with steamed rice or a side of fresh vegetables for a complete meal.
Tips
- Marinating Magic: For maximum flavor, let the steak marinate for the full 2 hours if time permits. The longer it sits, the more deeply the marinade will penetrate the meat.
- Meat Matters: Choose a high-quality flank steak with good marbling for the most tender and flavorful result.
- Temperature Technique: Let the steak come to room temperature before cooking to ensure even cooking and a perfect sear.
- Slicing Secrets: Always slice against the grain to guarantee the most tender, melt-in-your-mouth bites.
- Spice Control: Adjust the chili flakes to your personal heat preference. Start conservatively and add more if you're feeling brave!
- Herb Haven: Fresh herbs are crucial - don't skip them! They add a bright, fresh contrast to the rich, spicy meat.
- Resting is Best: Never skip the 5-minute resting period after cooking. This allows the juices to redistribute, keeping your steak juicy and delicious.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
