Crying Tiger Steak

Ingredients

• 1 lb steak
• 1/2 medium cucumber
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp black pepper
• 1 tbsp neutral oil
• 1 tbsp glutinous rice
• 1 1/2 tbsp palm sugar
• 2 tbsp tamarind paste
• 3 tbsp lime juice
• 1 tbsp Thai chili flakes
• 1 small shallot
• 1/4 cup cilantro

Instructions

1. 1

   Mix soy sauce, oyster sauce, fish sauce, sugar, black pepper and neutral oil in a shallow dish. Add the steak and turn to coat. Let marinate for 15 minutes.

2. 2

   While the steak marinates, toast the glutinous rice in a dry skillet over medium heat until golden brown, about 3–4 minutes.

3. 3

   Let the toasted rice cool, then grind it with a mortar & pestle (or small grinder) into a coarse powder.

4. 4

   In a bowl combine palm sugar, tamarind paste, lime juice, Thai chili flakes, shallot and cilantro. Stir until sugar dissolves, then add the toasted rice powder and mix well.

5. 5

   Heat a skillet with a little oil over medium-high until the oil shimmers.

6. 6

   Remove the steak from the marinade (shake off excess) and sear in the hot skillet. Cook 30 seconds each side, flipping continuously until a nice crust forms.

7. 7

   Transfer the skillet (or steak) to a 200 °F (93 °C) oven and let it rest until the steak reaches your desired doneness.

8. 8

   Let the steak rest on a cutting board for 10 minutes. Then slice against the grain and serve with cucumber slices and the sauce.