Steak with crying tiger dip

Steak with crying tiger dip

Total: 2 hr 30 min. | Active: 30 min.
lactose-free
Nutritional value / people: 285 kcal
, Fat: 10 g
, Carbohydrate: 12 g
, Protein: 35 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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 ½ tbsp fish sauce
½ tbsp coconut palm sugar
½ tsp chilli powder
¼ tsp chilli flakes
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How it's done

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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. 200 °C for approx. 1½ mins. on each side. Cover and leave to stand for approx. 10 mins. Serve the steaks with the dip.

Good to know
Serve with: Rice and fresh cucumber slices

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