Crying Tiger
Ingredients
Marinade:
- 3 lbs tri tip, a whole tri tip is around 3 lbs give or take
- 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
- ¼ cup roasted rice powder
- ¼ cup lime juice
- ⅓ cup fish sauce
- 1 Tbsp white vinegar
- 2 green onions, chopped
- ¼ cup shallots, chopped
- lime zest, from ½ lime
- 1 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 unsalted 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 4 hours or ideally over night if possible, but not necessary.
- 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.
- After searing, pour marinade sauce over tri tip and place in oven.
- Roast for 12 minutes per pound. This should cook the beef to a medium to medium rare. Best to use a meat thermometer for your desired temperature. It usually takes 35-40 minutes for medium rare.
- Remove from oven and let the steak rest for 10 minutes before slicing against the grain.
- 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: 708kcal | Carbohydrates: 18g | Protein: 59g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 204mg | Sodium: 1126mg | Potassium: 1215mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1436IU | Vitamin C: 29mg | Calcium: 123mg | Iron: 6mg