Jump to recipeMain Course · Thai-Inspired

Crying Tiger Steak Salad

Charred, savory steak meets cool herbs and vegetables in a Thai-inspired salad sharpened with chile, lime, tamarind, and toasted rice.

Sliced charred steak rests over crisp lettuce, cucumber, tomatoes, shallot, cilantro, and mint with dressing alongside.

Crying Tiger steak is at its best when smoky beef meets a bright, assertive dipping sauce. Turning those elements into a salad keeps the plate fresh and weeknight-friendly without losing the essential contrast of warm meat, cool herbs, and toasted rice.

Toast rice until deeply fragrant

Dry-toasting transforms plain rice into a nutty, crisp seasoning that thickens the dressing slightly and clings to the steak. Shake the skillet often and stop at deep gold, since blackened grains taste bitter rather than roasted.

Balance four strong flavors

Lime, fish sauce, palm sugar, chile, and tamarind should remain individually recognizable but harmonious. Taste after the sugar dissolves, then adjust in small increments so heat, salt, sourness, and sweetness share the stage.

Two pieces of skirt steak develop dark charred edges and grill marks over high heat. — Skirt steak develops charred edges over high heat while staying rosy inside.

Use fierce heat and a thermometer

Skirt steak cooks quickly, whether it meets grill grates or a broiler pan. Scrape away excess marinade to prevent scorching, pull the meat when its thickest part reaches the target temperature, and rest it before slicing across the grain.

Preserve the hot-cool contrast

Build the vegetable and herb base while the steak rests, then add the warm slices at the last moment. Dress the platter lightly and pass the rest alongside, preserving crisp lettuce while giving every diner control of the intensity.

Rosy skirt steak slices are speckled with toasted rice among mint, cilantro, shallot, and cucumber. — Rosy steak slices, fresh herbs, and toasted-rice dressing show the salad's contrasting textures.

Crying Tiger Steak Salad

4 servings

60 minutes total

Ingredients

• 1 1/2 lb skirt steak, trimmed and cut into 2 pieces
• 5 tbsp fish sauce, divided
• 2 tbsp neutral oil
• 2 garlic cloves, finely grated
• 1 tsp freshly ground black pepper
• 3 tbsp uncooked glutinous rice or jasmine rice
• 3 tbsp fresh lime juice
•
• 1 tbsp tamarind concentrate
• 1 to 2 Thai chiles, thinly sliced
• 1 small head crisp lettuce, torn into bite-size pieces
• 1 English cucumber, halved lengthwise and sliced
• 1 pint cherry tomatoes, halved
• 1 medium shallot, thinly sliced
• 1 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh mint leaves

Method

Marinate the steak
Whisk 2 tbsp fish sauce with the neutral oil, garlic, and black pepper; coat the skirt steak and let it stand at room temperature for 20 minutes.
Look for: The steak is evenly glossy with garlic distributed across both sides.
Toast the rice
Toast the uncooked rice in a dry skillet over medium heat for 5 to 7 minutes, shaking often, until deep golden and nutty-smelling; cool briefly, then grind to a coarse powder.
Look for: The grains are evenly deep golden and smell nutty, with no blackened spots.
Mix the dipping dressing
Whisk the lime juice, remaining 3 tbsp fish sauce, palm sugar, tamarind concentrate, sliced chiles, and 2 tbsp toasted-rice powder until the sugar dissolves; if using the alternative, replace the palm sugar with 1 1/2 tbsp packed brown sugar.
Look for: The dressing tastes distinctly hot, salty, sour, and lightly sweet without one note overwhelming the others.
Heat the grill or broiler
Heat a grill to high, or position an oven rack 4 inches below the broiler and heat the broiler to high; lightly scrape excess marinade from the steak.
Look for: The grill grates are very hot or the broiler element glows fully.
Cook the steak
Grill the steak for 3 to 4 minutes per side, or broil it on a foil-lined pan for 4 to 5 minutes per side, until charred at the edges and 130 to 135 F in the thickest part for medium-rare.
Look for: The edges are charred and the thickest part reaches 130 to 135 F.
Rest the steak
Transfer the steak to a clean board and rest it for 8 minutes so its juices settle while the salad is assembled.
Look for: The surface stops releasing beads of juice before slicing.
Build the salad
Spread the torn lettuce over a wide platter and top it with the cucumber, cherry tomatoes, shallot, cilantro, and mint, keeping the herbs loose and fresh.
Look for: The vegetables and herbs are evenly distributed without crushing the lettuce.
Slice the steak
Cut each rested steak piece across the grain into thin slices, then arrange the slices and any collected juices over the salad.
Look for: The slices are tender across the grain with a rosy center.
Dress and finish
Spoon half the spicy toasted-rice dressing over the steak and salad, then scatter with the remaining toasted-rice powder for a crisp, nutty finish.
Look for: The salad is lightly glossed and speckled with toasted rice while the lettuce remains crisp.
Serve with extra dressing
Serve immediately with the remaining dressing alongside for dipping or spooning, letting each diner adjust the heat, salt, sourness, and sweetness bite by bite.
Look for: The steak is still warm and the lettuce and herbs remain cool and crisp.