Weeping Tiger Steak

Serves 2

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) 

To garnish

Green cabbage leaves, for wrapping 
Green beans 



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.

Weeping Tiger Cooked.jpg

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

Weeping Steak Marinating .jpg

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.

Weeping Tiger Sauce .jpg

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.

Weeping Steak Cooking.jpg

5. Rest for 10 minutes.

Weeping Steak Resting .jpg

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