Grilled Steaks With Roasted Tomato Dipping Sauce (Crying Tiger, or Suea Rong Hai Kap Jaeo Ma-Khuea Thet) From 'Simple Thai Food
Grilled Steaks With Roasted Tomato Dipping Sauce (Crying Tiger, or Suea Rong Hai Kap Jaeo Ma-Khuea Thet) From 'Simple Thai Food could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4 and costs $4.81 per serving. One serving contains 432 calories, 37g of protein, and 28g of fat. 11 person have tried and liked this recipe. A few people really liked this beverage. It is perfect for The Fourth Of July. This recipe is typical of Asian cuisine. A mixture of roma tomatoes, garlic, coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. With a spoonacular score of 80%, this dish is amazing. Similar recipes include Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce), Crying Tiger Steak, and Thai Grilled Chicken With Cilantro Dipping Sauce.
Servings: 4
Ingredients:
4 ounces cherry tomatoes
2 tablespoons coarsely chopped fresh cilantro leaves, plus 1/2 cup loosely packed whole leaves
2 tablespoons coarsely chopped fresh sawtooth coriander (optional)
1/2 English cucumber, or 2 pickling cucumbers, sliced crosswise 1/4 inch thick
1 tablespoon fish sauce
3 large cloves garlic, unpeeled
1/2 teaspoon ground white pepper
1/2 teaspoon packed light or dark brown sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon oyster sauce
2 tablespoons red pepper flakes
3 (8-ounce) rib-eye steaks
2 large Roma tomatoes, sliced crosswise 1/4 inch thick
1 large shallot, about 1 ounce, unpeeled
1 tablespoon thin soy sauce
1 tablespoon vegetable oil
Equipment:
broiler
oven
bowl
baking sheet
broiler pan
kitchen thermometer
grill pan
stove
grill
aluminum foil
cutting board
Cooking instruction summary:
Procedures 1 Position an oven rack in the middle of the oven and preheat the broiler. 2 Put the steaks in a wide, shallow bowl. Add the soy sauce, oyster sauce, oil, and white pepper and turn the steaks to coat them evenly with the ingredients. Cover and refrigerate for 1 hour. 3 Put the cherry tomatoes, garlic, and shallot on a baking sheet and broil, turning often, until charred in spots and softened, about 5 to 7 minutes. Remove from the broiler and let cool until they can be handled. Peel the garlic and shallot but leave the tomatoes unpeeled. Put the garlic in a bowl and press with the back of a spoon until reduced to a paste. Add the shallot and mash with the spoon until it breaks down into small pieces. Add the tomatoes and cut into chunks with edge of the same spoon. Stir in the fish sauce, lime juice, pepper flakes, sugar, chopped cilantro, and sawtooth coriander; set aside. 4 Prepare a hot fire in a charcoal or gas grill. If using charcoal, allow the charcoal to develop a gray ash before you start grilling. Oil the grate with vegetable oil. Alternatively, heat a well-oiled stove-top grill pan over high heat until hot or leave the broiler on and oil a broiler pan. Cook the steaks, turning them once halfway through the cooking, until they are medium-rare to medium. The timing will vary depending on which cooking method you are using. If possible, test if they are ready with an instant-read thermometer, which should register 140°F to 150°F, the ideal level of doneness for this dish. Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for 10 to 15 minutes. 5 Transfer the sauce to a small serving bowl and place it on the center of a large platter. Cut the steaks against the grain into slices 1/4 to 1/2 inch thick and arrange them around the sauce bowl. Arrange the cucumber and tomatoes on the side of the platter. Sprinkle the whole cilantro leaves over the beef and serve immediately.
Step by step:
1. 1
2. Position an oven rack in the middle of the oven and preheat the broiler.
3. 2
4. Put the steaks in a wide, shallow bowl.
5. Add the soy sauce, oyster sauce, oil, and white pepper and turn the steaks to coat them evenly with the ingredients. Cover and refrigerate for 1 hour.
6. 3
7. Put the cherry tomatoes, garlic, and shallot on a baking sheet and broil, turning often, until charred in spots and softened, about 5 to 7 minutes.
8. Remove from the broiler and let cool until they can be handled. Peel the garlic and shallot but leave the tomatoes unpeeled.
9. Put the garlic in a bowl and press with the back of a spoon until reduced to a paste.
10. Add the shallot and mash with the spoon until it breaks down into small pieces.
11. Add the tomatoes and cut into chunks with edge of the same spoon. Stir in the fish sauce, lime juice, pepper flakes, sugar, chopped cilantro, and sawtooth coriander; set aside.
12. 4
13. Prepare a hot fire in a charcoal or gas grill. If using charcoal, allow the charcoal to develop a gray ash before you start grilling. Oil the grate with vegetable oil. Alternatively, heat a well-oiled stove-top grill pan over high heat until hot or leave the broiler on and oil a broiler pan. Cook the steaks, turning them once halfway through the cooking, until they are medium-rare to medium. The timing will vary depending on which cooking method you are using. If possible, test if they are ready with an instant-read thermometer, which should register 140°F to 150°F, the ideal level of doneness for this dish.
14. Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for 10 to 15 minutes.
15. 5
16. Transfer the sauce to a small serving bowl and place it on the center of a large platter.
17. Cut the steaks against the grain into slices 1/4 to 1/2 inch thick and arrange them around the sauce bowl. Arrange the cucumber and tomatoes on the side of the platter. Sprinkle the whole cilantro leaves over the beef and serve immediately.
Nutrition Information:
covered percent of daily need
