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Tiger Cry Steak

Good4U, Meat, Main CoursesJon Washgarlic, thai, mint, recipe, spicy, cilantro, steak, summer, chile, grilling, steak marinade, steak marinade recipe, easy steak marinade recipe, skirt steak, buffalo, buffalo steak, how to cook steak, tiger cry, thai food, pan seared steak, sirloin steak recipe, steak sauce recipe, how to marinate steak, thai recipes, thai food recipe, thai cuisine, thai bbq, thai dishes, chimichurri, chimichurri sauce, chimichurri recipe, chimichurri sauce recipe, chimichurri steak, chimichurri grill, how to make chimichurri sauce, salsa chimichurri, chimichurri steak recipe, chimichurri salsa, chimichurri sauces, grill, grilling steak, grilling recipes, grilling steaks, steak grilling times, healthy grilling recipes, grilling beef tenderloin, grilling skirt steak recipes, grilling skirt steak, best grilling recipes, easy grilling recipes, grilling the perfect steak, grilling a steak, grilling a skirt steak, grilling buffalo steak, grilling buffalo, great grilling ideas, healthy recipes, healthy dinner recipes, easy healthy recipes, healthy food recipes, healthy lunch recipes, healthy recipes for dinner, healthy easy recipes, healthy eating recieps, healthy eating recipes, healthy thai recipes, simple healthy recipes, healthy easy dinner recipes, healthy meal recipes, quick healthy dinner recipes, quick healthy recipes, delicious healthy recipes, healthy beef recipes, healthy delicious recipes, healthy low carb recipes, dairy free, clean, clean eating, cilantro recipes, cilantro lime sauce, recipes with cilantro, cilantro recipe, fresh cilantro, cilantro leaves, cilantro sauce, lime cilantro sauce, mint recipe, spicy recipes, spicy steak recipes, spicy steak recipe, spicy thai, spicy recipe, spicy food recipe, spicy food recipes, spicy beef recipe, craving spicy food, thai chiles, soy sauce, lime, lime recipes, spicy lime recipes, lime sauce, lemongrass, lemongrass recipes, lemongrass marinade, fish sauce, shallot, portland, portland food blogs, portland blogs, portland food blog, thai fusion, asian fusion, pan seared, pan seared steak recipe, pan seared steak recipesComment
Tiger Cry Steak

This recipe has been in our roster for quite some time, and it’s been through many stages. Firstly, it was a recipe from my childhood; a standard grilled delicacy my father would make every single year in the summer. Then it was transformed into the very first post on this blog: the Tiger Cry Power Salad. While it’s a fun recipe, it brings back memories of when we were eating way too goddamn much kale (yeah, you can do that) for research because we thought it was a good idea to organize our posts monthly by themes.

Don’t ever do that. Pasta month, we will never forget you. Never ever. Bloat . . . gurgle . . .

After the recipe grew up a little, as did we, it changed into something simpler and more representative of us and how we cook. Nate is all about technique (and very good at cooking meat) while I tend to be more of the flavor-combiner/mad scientist sauce making type, and this recipe relies on the success of both of these schools of thought. Nate’s well executed marinated steak is the perfect platform for this fresh herb chimichurri which will sear your face off and keep you coming back for more. This recipe is addictive and easy, and it’s sure to steal the spotlight at any backyard BBQ this summer. This is one of our secret weapons, and we’re letting you kids have it just in time for the Fourth of July.

Tiger Cry Steak:

  • 2 beef or buffalo steaks (any kind will do, but we used top sirloin buffalo), 8 ounces each, trimmed of fat and silver skin
  • ¼ teaspoon freshly ground black pepper
  • 1 stalk of lemongrass, tender white interior sliced thinly, green and husks discarded
  • 2 tablespoons thin soy sauce
  • 1 tablespoon white vinegar

Mix the pepper, lemongrass, soy sauce, and vinegar together to make a quick marinade then transfer to a plastic bag big enough to hold the meat. Add the steaks to the bag, distribute the marinade evenly, then marinate the meat in the fridge for a couple of hours to overnight (overnight is best). Before cooking, allow the steaks to come up to room temperature and be patted dry.

On the grill or stovetop, cook the steaks for 4–5 minutes on one side to create a nice sear, then flip them and cook for another 3–5 minutes. For medium-rare steak, test the temperature with a meat thermometer to make sure the interior is around 135 degrees. Allow meat to rest for 10 minutes, reserving the meat juices, then serve with chimichurri.

Thai Style Chimichurri:

  • 2 cups of fresh cilantro leaves, packed, some stems are okay.
  • ½ cup of fresh mint leaves, packed
  • 4–5 thai chilies, stems removed
  • 1 shallot, roughly chopped
  • 2 large cloves of garlic
  • 2 tablespoons plus 1 teaspoon of fish sauce
  • ⅓ cup lime juice (about 2 limes)
  • ¼ cup vegetable oil
  • Leftover meat drippings

In a food processor, combine the cilantro, mint, chiles, shallot, and garlic and pulse until the ingredients are all finely minced. Mix the fish sauce, lime juice, vegetable oil, and meat drippings together into a vessel with a spout and pour into the food processor with the blade running. Blend until it becomes a smooth sauce. Serve with rested meat.

Serves 4.