Name: Crying Tiger Steak
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 (14-ounce) NY strip steak, trimmed; 3 cloves garlic, crushed; 1 tablespoon vegetable oil; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon fish sauce; 1 teaspoon sugar; 1 teaspoon black pepper; 1/2 lime, juiced; 1 tablespoon uncooked rice; 1 tablespoon tamarind paste; 2 tablespoon minced shallots; 2 tablespoons chopped cilantro; 1/2 teaspoon hot chili flakes, or to taste; 2 teaspoons sambal; 1 tablespoon fish sauce; 1 lime, juiced; 1 teaspoon white sugar; 1 teaspoon brown sugar; 2 teaspoons water, optional

1 Combine garlic, oil, soy sauce, oyster sauce, fish sauce, sugar, black pepper, and lime juice in a small shallow dish. Whisk to combine. Transfer in the steak and toss it in the marinade until it's well coated. Poke steak all over with a fork to help the marinade penetrate and spoon some marinade from the sides on top of the steak as well.

2 Wrap dish and refrigerate for a minimum of 4 to 6 hours, preferably overnight. Flip the steak over occasionally while marinating if possible.

3 For the dipping sauce, add raw rice to a small dry pan placed over medium heat. Toast rice while stirring and tossing until it’s a deep golden brown color. Remove pan from heat and transfer toasted rice into a mortar and pestle. Let rice cool for a couple minutes, then grind into a slightly coarse powder. Reserve until needed.

4 Combine tamarind paste, shallot, cilantro, chili flakes, sambal, fish sauce, lime juice, white sugar, brown sugar, and water (if needed) in a small bowl. Stir in toasted rice powder, reserving about 1 teaspoon for the garnish if desired. Whisk dipping sauce ingredients together until well combined and refrigerate until needed.

5 Remove steak from the marinade and allow excess marinade to drip off..

6 Preheat an outdoor grill for high heat and lightly oil the grate.

7 Grill your steak to a medium doneness for best results, about 3 minutes per side.

8 Remove from grill and let the steak rest for 5 minutes. Slice into thin strips. Fan the strips out for a nicer presentation, and serve with the dipping sauce, garnish with the reserved toasted rice powder.