Weeping Tiger Steak

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19 May 2020

20 Minutes | easy | Serves 2

This story behind this simple Thai dish involves a tiger tempted by a dish of steak; so spicy it left him weeping. The sauce isn’t actually that hot, just enough to stand up to the powerful flavour of good sirloin, although of course you could add more chilli if that’s your thing. Serve with crunchy cabbage leaves to use as wraps and rice or noodles.

Ingredients

1 x 600g sirloin steak
2 tablespoons light soy sauce (For the marinade)
4 cloves garlic, crushed or grated (For the marinade)
½ teaspoon sugar (For the marinade)
Handful dried chillies (use these to make the toasted chilli flakes described below, or substitute with regular chilli flakes if you prefer - For the dipping sauce)
6 tablespoons fish sauce (For the dipping sauce)
4 tablespoons lime juice (For the dipping sauce)
1 shallot, peeled and sliced (For the dipping sauce)
1 teaspoon sugar (For the dipping sauce)
1 tablespoon chopped coriander stalks (For the dipping sauce)
1 teaspoon roasted rice powder (optional, but great if you can buy it from an Asian supermarket as it brings a roasted flavour to the sauce - For the dipping sauce)
Green cabbage leaves, for wrapping Green beans (To garnish)

Directions

Combine Ingredients

Combine the soy sauce, garlic and sugar and pour over the steak, covering evenly. Leave to marinate for 15 minutes.

Place the chillies in a dry frying pan

Place the chillies in a dry frying pan over a low heat and toast, moving regularly for around 5 minutes, or until brown. Transfer to a pestle and mortar or spice grinder and grind to fine flakes. Set aside. Alternatively, you can substitute regular chilli flakes.

Combine all the ingredients for the dipping sauce with 2 teaspoons of the roasted or regular chilli flakes, and set aside.

Light two of the Jupiter Outback BBQ

Light two of the Jupiter Outback BBQ gas burners and turn to high heat. Place the steak on the grill and cook for around 4 minutes each side, or until cooked to your liking. Rest for 10 minutes.

Rest

Rest for 10 minutes.

Slice and serve

Slice and serve with the weeping tiger sauce.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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