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Crying Tiger

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 5

Ingredients 

Marinade:

  • 3 lbs tri tip
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 8 garlic, cloves, chopped
  • 2 Tbsp Maggi , or low sodium soy sauce
  • 1 Tbsp fish sauce
  • ½ lime, juiced
  • 1 Tbsp brown sugar
  • 2 Tbsp sesame oil

Dipping Sauce:

  • 1 Tbsp tamarind paste
  • 2 Tbsp gochugaru, Korean chili flakes
  • 1 ½ Tbsp palm sugar or brown sugar
  • 2 Tbsp rice powder, roasted
  • ¼ cup lemon juice
  • ⅓ cup fish sauce
  • 1 Tbsp white vinegar
  • 2 green onions, chopped
  • ¼ cup shallots, chopped
  • lime zest, from ½ lime
  • ½ cup coconut water
  • ¼ cup cilantro, chopped
  • ¼ cup Thai chili peppers, chopped

For searing the steak:

  • 2 Tbsp avocado oil, or any neutral oil
  • ¼ cup butter

Instructions

  • Preheat oven to 350 F.
  • Mix all the ingredients for the marinade and rub all over the steak. Put aside to marinate for 15 minutes.
  • Add cooking oil and butter to a cast iron pan or oven proof pan and heat to medium high. Sear tri tip fat side down for 3 minutes and then flip over and cook for another 3 minutes.
  • Pour marinade sauce over tri tip and place in oven.
  • Roast for 30 minutes as that should give you a medium rare plus to medium temperature for the meat.
  • While your meat is roasting, mix all ingredients together for the dipping sauce.
  • Let it sit so all the flavors can infuse together.

Nutrition

Serving: 1portion | Calories: 714kcal | Carbohydrates: 19g | Protein: 60g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 204mg | Sodium: 2672mg | Potassium: 1208mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1433IU | Vitamin C: 29mg | Calcium: 125mg | Iron: 6mg

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