Recipes
Crying Tiger Steak with Thai Dipping Sauce
Serves 4
| Prep Time: 15 mins
| Cook Time: 6 mins
| Total Time: 30 mins
You may need: Laotian Larb
Discover The Recipe
From the heartlands of Thailand emerges Crying Tiger Steak, a dish that embodies the ferocious flavors of Southeast Asia. This Thai classic boasts perfectly grilled steak—often flank or skirt steak—served alongside a spirited dipping sauce. Locals swear the dish is so good, it could make a tiger shed tears of longing. The taste journey? It's an adventure of savory, charred, and salty-sour-aromatic notes that ignite the senses. Our kitchen maestros have jazzed up the dipping sauce using our Laotian Larb spice blend, inspired by the zesty meat salad dish from Laos, a Thai neighbor. Larb typically features minced meat infused with herbs like mint, cilantro, lime juice, toasted rice powder and fish sauce that deliver a flavor bomb. Toasted ground rice adds a nutty twist. Our special blend enhances the sauce with extra flavors, bringing an authentic taste to your table without the fuss. Its fragrant quality elevates the sauce, while the toasted rice powder provides texture and a hint of nuttiness. And for those opting for a plant-based route, swap the steak for grilled portobello mushrooms, pr sauteed tempeh or tofu and enjoy the vibrancy of Southeast Asian flavors.
Ingredients
Thai Dipping Sauce
2 Tbsp fish sauce
2 limes, juiced (~¼ - ⅓ cup)
2 tsp brown sugar
1 tsp rice wine vinegar
1 Tbsp Piquant Post Laotian Larb spice
2 Tbsp chopped cilantro
2 Tbsp chopped green onions
Crying Tiger Steak
½ tsp salt (or to taste) and black pepper
2 lbs sirloin steak, sliced in ½ inch strips after cooking and resting
1 Tbsp butter or olive oil (omit if grilling)
To Serve: Butter or Boston Bib lettuce leaves, lime wedges, cilantro, and / or cooked jasmine rice
Notes
The key to juicy steak is to let the meat rest after cooking for 5-10 minutes before slicing. Otherwise, the warm juice will drain from the meat.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Alternatives & Substitutions
Our unique Laotian Larb spice blend was developed to deliver loads of traditional Southeast Asian flavor. We make it with a heavy base of toasted rice that is hand ground to a powder for authentic taste. You can use our Larb spice to season many different Southeast Asian recipes.
You can easily adapt this recipe to use any cut of steak, or make it with a pork tenderloin.
Looking for even more recipes to use the Laotian Larb spice blend? Try our vegan Mushroom Larb recipe or our traditional Larb. Or try making our delightful and aromatic Nam Tok (Thai Beef Salad) or fun Vegan Banh Mi with Walnut Paté recipes.
Crying Tiger Steak with Thai Dipping Sauce
Serves
4
Prep Time
15 mins
Cook Time
6 mins
Total Time
30 mins
Piquant Post spice you'll need: Laotian Larb
Ingredients
Thai Dipping Sauce
2 Tbsp fish sauce
2 limes, juiced (~¼ - ⅓ cup)
2 tsp brown sugar
1 tsp rice wine vinegar
1 Tbsp Piquant Post Laotian Larb spice
2 Tbsp chopped cilantro
2 Tbsp chopped green onions
Crying Tiger Steak
½ tsp salt (or to taste) and black pepper
2 lbs sirloin steak, sliced in ½ inch strips after cooking and resting
1 Tbsp butter or olive oil (omit if grilling)
To Serve: Butter or Boston Bib lettuce leaves, lime wedges, cilantro, and / or cooked jasmine rice
Instructions
Notes
The key to juicy steak is to let the meat rest after cooking for 5-10 minutes before slicing. Otherwise, the warm juice will drain from the meat.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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