Such a cool name for a recipe- no? The legend goes like this (comes from my cookbook “Quick and Easy Thai” by Nancie McDermott) “the tiger snatches a pawful or two of the Roasted Tomato-Chili Sauce, burst into tears and then weeps uncontrollably…” Another story from the book says the fat from “lusciously marbled beef steak melts onto the fiery coals and flame up like a tiger’s tears.” Either way, the sauce was not so terribly hot that my tear ducts went crazy. Instead, true to Thai form, the intense flavors win over this recipe.
Here’s the recipe and a picture.
Marinade for Steak
2 Tbls soy sauce
1 Tbls Fish sauce
1 tsp sugar
1 lb boneless beef steak, such as rib eye, strip or flank steak
Roasted Tomato-Chili Sauce
5 small dried red chilies, or 1 Tbls coarsely ground dried red chili flakes
1/2 cup very coarsely chopped onion
3 large gloves garlic, very coarsely chopped
12 cherry tomatoes or a generous 1/2 cup of quarter plum tomatoes
1/3 cup fish sauce
1/4 cup lime juice or white vinegar
3 Tbls sugar ( I used 1)
- In a medium bowl prepare marinade by combining the soy sauce, fish sauce and sugar. Add the steak, turning to coat it, and let stand 30 minutes to 1 hour, turning now and then.
- To make the sauce, dry fry the whole chilies in a large skillet over medium heat for about 1 minute, until darkened and fragrant and not burnt. Scoop them out onto a plate, increase the heat to medium-high, and dry fry the onion, garlic, and tomatoes, turning now and then, until nicely browned but not burnt, about 2 minutes. (If you use dried red chili flakes, add them when the tomato mixture is almost ready; they burn fast.) Scoop everything out onto the plate, break the whole chilies into pieces, and set aside. Combine the fish sauce, lime juice, and sugar in the jar of a blender or a small food processor. Add the roasted tomato mixture and pulse everything to form a quick, fairly smooth sauce; stop while some chili bits and seeds are still visible in teh sauce. transfer to a small bowl and set aside.
- Prepare a very hot fire in a charcoal grill, or heat a gas grill or oven to 450 degrees. (I used a very hot pan stove top). When hot, place the meat on the lightly oiled rack, or in a roasting pan in the oven, or a lightly oiled stovetop pan and cook, turning as needed, until richly browned outside and done to your liking. Let it stand on a serving platter for 5 minutes. You can slice into thick strips or into steak sized pieces, pour juice over steak. Serve warm or at room temperature with Roasted Tomato-Chili Sauce. ENJOY!!
WAI! Good bye!