Crying Tiger Steak

Instructions

1. 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. 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. 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. 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. 5

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

6. 6

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

7. 7

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

8. 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.