Thai Tiger-Cry Steak
December 24th, 2018
This Recipe creates 6 servings
Prep Time: 24 hours
Cook Time: 13 hours
The name of this dish has nothing to do with the spice level of the meat. As the legend goes, a tiger finished eating this tasty meal, and cried when he realized that it was gone and he would not be able to eat any more. This meat will go well with rice, with noodles, or on a Thai Steak Salad called Yum Nua. This recipe includes instructions for grilling or for using the Sous Vide. Either recipe requires about 20 minutes preparation the day before.
Ingredients:
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4 to 6 pounds - Eye of Round Roast
Little Bit Sweet, Little Bit Spicy Sauce (for serving)
Marinade
8 Tablespoons Soy Sauce
3 Tablespoons Fish Sauce
2 Garlic Cloves, minced or 1 Teaspoon Garlic Powder
4 Tablespoons Oyster Sauce
2 Teaspoons Baking Soda
Dipping Sauce
4 Tablespoon Shallot (thinly sliced and diced)
6 Tablespoons Tamarind Paste or 3 Tablespoons Lime Juice
1 Teaspoon Sugar
1 Tablespoon Chili Garlic Sauce or Srirachi Sauce
3 Scallions (thinly sliced)
2 Tablespoon Fish Sauce
6 Tablespoon Soy Sauce
Directions:
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Mix the Dipping Sauce. Whisk well until the sugar is fully dissolved. Refrigerate at least 24 hours.
Cut the Eye of Round Roast by cutting across the grain of the roast. Cut into 1 inch thick steaks.
Mix the marinade and place in a large Sous Vide safe bag. Add the meat and seal the bag. Gently mix the contents, then vacuum and seal the bag.
Refrigerate for 24 hours.
Remove the Dipping Sauce about 1 hour before meal time and allow it to warm to room temperature.
Oven Preparation:
Medium Rare: Grill or broil about 4 minutes on each side or until the internal temperature reaches 145° F.
Medium: Grill or broil about 7 minutes on each side or until the internal temperature reaches 160° F.
Well: Grill or broil about 10 minutes on each side or until the internal temperature reaches 170° F.
Sous Vide Preparation:
Sous Vide at 131° F. for 13 hours for 6 hours.
Remove from bag. Dry each Steak, then reverse sear 30 to 60 seconds over medium heat.
Remove from the heat and allow the meat to rest, untouched for at least 10 minutes.
Cut the steaks on the bias into thin slices.
Serve with Rice, Noodles, or with Salad (Thai Yum Nua).
