Bold and deeply flavorful, Tiger Cry sauce brings a slow-building heat that’s as exciting as it is craveable. Tailor the spice to your liking with chilies ranging from mild to fiery. Pair with cool, crisp lettuce and a final drizzle of sauce for the perfect balance of heat and refreshment.
Serves: 4
Prep time: 20 min
Cook time: 10-12 min
Tips for Cooking Steaks
Use a meat thermometer/probe for best results and insert in thickest part of meat at a sharp angle for best reading of center cut. Marking meats on direct heat for a few minutes gives great char/flavor. Move to indirect heat and cover for slower cooking resulting in a juicy interior.
An alternative to grilling is to roast seasoned steaks on roasting rack/sheet pan on slow 275-300F oven until steaks reach 100F internal temp. Heat a cast iron skillet on burner until very hot. Add steaks to pan with a few drops of oil and sear 60-90 seconds per side to achieve great crust and tender interior. Basting with a few tablespoons of butter, herbs and crushed garlic adds delicious flavors during the sear step. Let thick steaks rest 5 min. before serving.
Ingredients
Steak
- 2 lb. NY strip steaks
- ½ t each salt and pepper
- 1 T Tiger Cry Sauce as a marinade
Tiger Cry Sauce
- 3 T fish sauce
- 2 T sugar
- Zest and juice of 1 large lime
- 1 T ginger, minced
- 1 T garlic, minced (2 cloves)
- 1-3 T fresh chilies, minced, such as Thai, Habanero (hot), Serrano or Fresno (medium/mild) as desired
Steps
- Make Tiger Cry Sauce by combining all ingredients in small bowl and set aside.
- Preheat grill with hot side and indirect heat (cooler) side. Season steaks with drizzle of Tiger Cry Sauce, salt & pepper. Grill 2-3 min. per side. Move steaks to indirect heat on grill and cover, cooking slowly to desired temp: 120-125°F internal for rare/medium rare; 135°F for medium; 145°F for medium well.
- Serve thinly sliced steaks alongside chilled lettuce, lime wedges, cucumber and Tiger Cry Sauce.
