Crying Tiger Beef
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Crying Tiger Beef
Ingredients
2 x 350g Coles GRAZE Grass Fed Porterhouse Steak
1 tbs oyster sauce
1 tablespoon fish sauce
1 tablespoon Red Island Extra Virgin Olive Oil, for brushing
2 lebanese cucumbers, peeled into ribbons and stored in chilled water
2 shallots, peeled and thinly sliced into rings
½ cup loosley packed coriander leaves
½ cup loosley packed mint leaves
1 tablespoon peanuts, roughly chopped
Crying Tiger:
1 tablespoon dried chilli flakes
1 heaped teaspoon brown sugar
2 tablespoon fish sauce
2 tablespoon lime juice
1 shallot, peeled and finely diced
1 tablespoon coriander, finely chopped
Method
Rub the steaks with oyster and fish sauce and allow to rest at room temperature for 30 minutes while you prepare the other ingredients.
Mix all the crying tiger dressing ingredients in a bowl and taste for balance of sweet, sour, salty and hot.
Heat a BBQ plate or frying pan over a medium/high heat. Rub the steak with oil and grill for 2-3 minutes each side, or until cooked to your liking.
Allow the steaks to rest before slicing into strips.
To serve place the steak onto a serving platter and scatter over the cucumber ribbons, shallots, coriander, mint and peanuts.
Spoon over some of the crying tiger dressing and serve warm.
Recipe by Courtney Roulston
