Tiger Cry Power Salad

This power salad is inspired by a Thai steak salad of the same name. The idea behind the original dish is to marinate steak for a long time, grill it rare, then serve it with a whole lot of fresh greens and herbs along with something called tiger cry sauce. Tiger cry sauce is a combination of fish sauce, lime, palm sugar, cilantro, and a healthy dose of fresh thai chilis. Needless to say, if the name of the sauce suggests that it can make even a tiger cry, then the people who are making the sauce are not fucking around with their capsaicin levels. The recipe we’ve provided is pretty spicy, but you can adjust how many you want to put in there. A little bit of chili glow in the cheeks never hurt nobody (too much).

Tiger Cry Power Salad

  • ½ lb. chuck rib steak (any cut, but not too fatty), marinated
  • 1 bunch leafy kale, de-stemmed and shredded
  • 1 cup (20 grams) cilantro leaves, roughly chopped (some stems are ok)
  • ½ cup (15 grams) mint leaves, roughly chopped (no stems)
  • 1 large carrot, shredded
  • 1 cup mung bean sprouts
  • ¼ cup roughly crushed peanuts

Marinade

  • 2 tbs. fish sauce
  • 1 tbs. palm sugar
  • Juice of one lime
  • 1 stalk of lemongrass

Dressing

  • 2 tbs. + 1 tsp. fish sauce
  • 1–2 thai chilies, very thinly sliced
  • 1 tbs. palm sugar simple syrup (preferred) or 1 heaping tsp. roughly crushed palm sugar
  • juice of 2 limes
  • Leftover meat juices

For the marinade, mix fish sauce, palm sugar, lime juice, and finely-sliced lemongrass (be sure to only use the tender part of the stalk) into a container large enough to hold the steak. Marinate the steak in the refrigerator for at least an hour (overnight for best results). Be sure to flip the steak over so that both sides get equal marination.

In a pan on medium high heat, cook the steak however you desire (we prefer medium rare). When the steak is done cooking, remove from the heat and allow it to rest on a cutting board. While meat is resting, prepare the salad.

Prepare the salad by placing all of the shredded kale, cilantro, mint, carrots, mung beans, and peanuts into a very large bowl. Toss the salad until all ingredients are evenly distributed. Set aside.

Prepare the dressing by mixing the fish sauce, chilis, palm sugar simple syrup, and lime juice together. When meat is done resting, combine it with the dressing. Pour all of the dressing into your large salad bowl and toss. Divide the salad into equal portions. Slice the steak thinly and place on top of the salad.

Serves 2–3