Crying Tiger is a dramatic Thai grilled beef dish. The name supposedly derives from the idea that the beef is so delicious it would make a tiger weep with longing. Thick-cut beef sirloin is simply marinated in fish sauce, oyster sauce, and white pepper, then grilled hot over charcoal to a medium-rare, rested, and sliced against the grain. The magic is entirely in the accompanying Nam Jim Jaew - an extraordinary Isaan dipping sauce of toasted rice powder, dried chilies, fish sauce, lime, and tamarind.
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the Beef. In a shallow dish, combine the fish sauce, oyster sauce, white pepper, and sugar. Add the thick-cut steaks and turn to coat. for at least 30 minutes at room temperature or up to 2 hours refrigerated.
Make the Nam Jim Jaew. Combine the lime juice, fish sauce, tamarind paste, toasted rice powder, dried chili flakes, and palm sugar in a bowl. Stir until the sugar and rice powder are well distributed. Add the sliced green onions. The sauce should be sour, spicy, savory, and complex with a slightly thick texture from the rice powder. Adjust to taste.
Preheat the . Heat a charcoal or cast-iron pan to its maximum temperature. The heat must be intense for proper .
the Beef. Remove the beef from the marinade (do not wipe off). Place on the blazing hot . for 3-4 minutes per side for medium-rare, depending on thickness. The exterior should be deeply charred in places while the interior remains pink.
The Rest. Remove the beef from the and rest on a cutting board for at least 5 minutes . This is non-negotiable; cutting immediately will lose all the precious juices.
Slice and Serve. Slice the rested beef thinly against the grain. Arrange on a plate and serve alongside the Nam Jim Jaew dipping sauce and a plate of fresh vegetables (cucumber, tomato, cabbage).
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