Steak with crying tiger dip


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 285 Kcal, 35g Protein, 12g Carbohydrates, 10g Fat


Ingredients

  • Marinate the meat
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sunflower oil
  • 1 tbsp coconut palm sugar
  • 1 bunch coriander, stems finely chopped, leaves set aside
  • 2 Flank Steak (each approx. 300 g)
  • Toasted rice powder
  • 1 tbsp round grain rice (e.g. Camolino)
  • Dip
  • 1 lime, use only the juice
  • 1 shallot, finely chopped
  • 1.5 tbsp fish sauce
  • 0.25 tsp chilli flakes
  • 0.5 tbsp coconut palm sugar
  • 0.5 tsp chilli powder

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Instructions

  • Marinate the meat

    Combine the soy sauce with all of the ingredients up to and including the coriander stalks, coat the meat with the mixture and marinate, covered, in the fridge for approx. 2 hrs.
  • Toasted rice powder

    Toast the rice in a non-stick frying pan over a medium heat for approx. 10 mins. until golden brown. Remove, leave to cool, grind into a fine powder using a food processor or pestle and mortar.
  • Dip

    Finely slice the reserved coriander leaves, combine with 1 tbsp of toasted rice powder, lime juice and all of the remaining ingredients.
  • Charcoal/gas/electric grill

    Wipe the marinade off the meat. Cover the meat and grill over/on a medium heat (approx. 220°C) for approx. 1½ mins. on each side. Cover and leave to stand for approx. 10 mins. Serve the steaks with the dip.
  • Serve with:

    Rice and fresh cucumber slices

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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