Weeping Tiger Steak
Prep Time 10 minutes
Cook Time 10 minutes
1 x 600g sirloin steak
For the marinade
2 tablespoons light soy sauce
4 cloves garlic, crushed or grated
½ teaspoon sugar
For the dipping sauce
Handful dried chillies (use these to make the toasted chilli flakes described below, or substitute with regular chilli flakes if you prefer)
6 tablespoons fish sauce
4 tablespoons lime juice
1 shallot, peeled and sliced
1 teaspoon sugar
1 tablespoon chopped coriander stalks
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)
Green cabbage leaves, for wrapping
SHARE THIS RECIPE
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.
1. Combine the soy sauce, garlic and sugar and pour over the steak, covering evenly. Leave to marinate for 15 minutes.
2. 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.
3. Combine all the ingredients for the dipping sauce with 2 teaspoons of the roasted or regular chilli flakes, and set aside.
4. 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.
5. Rest for 10 minutes.
5. Slice and serve with the weeping tiger sauce.
About the recipe author
Helen Graves The Author
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