Weeping Tiger Steaks Recipes

WEEPING TIGER STEAKS

Steps:

• To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.
• Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3-4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.

WEEPING TIGER FILLET STEAK WITH NOODLES AND SHRIMPS

Steps:

• Mix all the steak ingredients except the meat and oil together in a bowl until the sugar has dissolved.
• Place the steak in a sealable bag, add the marinade and gently massage it into the meat. Seal the bag with no air inside it and leave to marinate in the fridge for 6-8 hours.
• To make the dressing, warm the vinegar, lime juice and fish sauce in a small saucepan over a low heat. Add the sugar and stir until dissolved, then stir in the coriander, tamarind paste and red chilli.
• Half an hour before cooking, remove the steak from the bag and pat it dry with kitchen paper.
• Place a griddle pan over a high heat and carefully rub it with groundnut oil using kitchen paper. Cook the steak for 2 minutes on each side, then turn it and cook for another minute, or until browned. Remove it from the pan and leave it to rest for 10 minutes.
• Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes, then drain and set aside. Heat the sesame and groundnut oils in a large frying pan over a medium heat. Add the chilli and shrimps and cook for 3-4 minutes. Add the noodles, coriander and spring onions and stir in the soy sauce. Season with salt and ginger.
• To serve, place a twist of noodles on the plate. Slice the steak thinly and place it next to the noodles. Spoon some of the dressing over the noodles and serve.

WEEPING TIGER (THAI MARINATED BEEF)

Steps:

• To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar.
• Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
• For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
• Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
• For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
• Serve the steak with the chilli sauce and accompany with rice.

BEST-EVER THAI 'WEEPING TIGER' BEEF

Steps:

• Gather the ingredients.
• Stir marinade ingredients together in a small bowl.
• Place steaks in a shallow dish or resealable plastic bag. Pour marinade over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15 to 30 minutes.
• While steak is marinating, make the accompanying sauce. Place all sauce ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if too sour for your taste. Set aside.
• Preheat oven to "broil" setting ("high" if you have a choice between high and low). Place oven rack on the second-to-highest rung. Take steak out of the refrigerator and place either on a broiling pan, or on a regular baking sheet lined with parchment paper .
• Broil steak approximately 3 to 5 minutes, then turn and boil another 3 to 5 minutes on the other side, depending on thickness. For this recipe, the steak should still be pink in the middle, medium-rare to medium. The same goes if you are grilling instead of broiling.
• Remove steak from oven and slice as thinly as you can. Place on a plate together with the accompanying sauce and a little fresh cilantro sprinkled over.