Name: Crying Tiger Steak with Roasted Tomato–Chili Sauce (Seua Rohng Hai Gahp Jaew Makeua-Teht)
Yield: Serves 4 to 6
Cuisine: Thailand
Ingredients: 12 cherry tomatoes, or a generous ½ cup of quartered plum or roma tomatoes; 1 teaspoon sugar; 1 tablespoon fish sauce; 1 pound boneless beef steak, such as rib eye, strip, or flank steak; 3 tablespoons sugar; ¼ cup lime juice or white vinegar; 5 small dried red chilies, or 1 tablespoon coarsely ground dried red chili flakes; ½ cup very coarsely chopped onion; 3 large cloves garlic, very coarsely chopped; 2 tablespoons soy sauce; ⅓ cup fish sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

So what is the story on that whimsical name for this robust Issahn-style restaurant classic? Is the dipping sauce really so spicy it would make a Thai tiger cry? Does fat from the lusciously marbled beef steak indeed melt onto fiery coals and flame up like a tiger’s tears? Could not both these tales be true? See, the tiger snatches a pawful or two of Roasted Tomato–Chili Sauce, bursts into tears, and then weeps uncontrollably over a temporarily unmonitored charcoal grill.

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