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Thai Marinated Grilled Steak (Crying Tiger)

A flavorful Thai dish featuring marinated grilled steak infused with sweet, tangy, and savory notes, perfect for sharing with loved ones.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 lb steaks (Flank, skirt, or hanger; look for high-quality cuts such as grass-fed or organic for the best flavor)
  • 1/2 teaspoon black peppercorns (freshly ground for the best aroma)
  • 2 cloves garlic (use fresh garlic for maximum flavor)
  • 2 tablespoons soy sauce (recommended low-sodium for better control over saltiness)
  • 1.5 tablespoons oyster sauce (adds depth of flavor; Lee Kum Kee is a reliable brand)
  • 2 teaspoons sugar (granulated or brown for deeper sweetness)
  • 1 tablespoon lime juice (freshly squeezed for the best acidity)
  • 2 tablespoons neutral oil (like canola or avocado for grilling)
For Serving
  • 1 serving sticky rice (for that authentic experience)
For the Nam Jim Jeaw Dipping Sauce
  • 2 tablespoons tamarind paste (found in most Asian grocery stores)
  • 1 tablespoon fish sauce (look for brands like Fish Sauce by Red Boat)
  • 1 tablespoon lime juice (fresh is key here!)
  • 1 tablespoon palm sugar (or light brown/white sugar if you can’t find it)
  • 2 tablespoons minced shallots or chopped green onion
  • 1/2 teaspoon roasted chili flakes (adjust to your heat preference)
  • 1 tablespoon uncooked jasmine or sticky rice (for toasting into rice powder)
  • 3 sprigs cilantro or mint (chopped, for a fresh garnish)

Method
 

Prepare the Marinade
  1. Pound the black peppercorns into a fine powder using a mortar and pestle.
  2. Add the garlic cloves to the mortar and pound them into a fine paste.
  3. Combine the ground pepper, garlic paste, soy sauce, oyster sauce, sugar, lime juice, and oil in a bowl. Mix until the sugar dissolves.
Marinate the Steaks
  1. Place the steaks in a dish or a resealable freezer bag, pouring the marinade over the steaks, ensuring they are well coated.
  2. Let the steak marinate for at least 3 hours or preferably overnight in the fridge. Take it out an hour before grilling to bring it to room temperature.
Grill the Steaks
  1. Preheat your grill to high heat, aiming for around 450°F (232°C).
  2. Place the marinated steaks on the grill and cook uncovered for about 4-6 minutes per side for medium-rare.
  3. Check doneness using a meat thermometer; the internal temperature for medium-rare should be around 135°F (57°C).
Prepare the Nam Jim Jeaw Dipping Sauce
  1. In a small bowl, mix tamarind paste, fish sauce, lime juice, and palm sugar until dissolved. Stir in the minced shallots and chili flakes.
  2. In a dry skillet, toast the uncooked rice over medium heat until deep brown and grind it into a fine powder.
Serving
  1. Once the steaks are done, let them rest for about 5 minutes before slicing. Serve with the dipping sauce, sprinkling over the toasted rice powder and garnishing with cilantro or mint.

Notes

Use room-temperature steaks for even cooking. Marinate steaks from 3 hours up to overnight for maximum flavor. If you want extra flavor, try adding spices like cumin or coriander to your marinade.