Thai Crying Tiger Steak with Toasted Rice Larb Dressing

Charred flank steak sliced over cool romaine and cucumber, dressed in lime, fish sauce, chili and nutty toasted rice powder with lots of mint.

dinner · 4 servings · per serving: 328 cal, 40 g protein, 12 g carbs, 13 g fat

Ingredients

• 700 g flank steak, trimmed, patted dry
• 2 ¼ tbsp uncooked long-grain white rice
• 1 large head romaine lettuce, leaves torn or chopped
• 1 cucumber, peeled and sliced
• 2 shallots, thinly sliced
• 2 ⅓ tbsp fish sauce
• ¼ cup fresh lime juice

Steps

1. Take 700 g steak out of the fridge 30 minutes before cooking, then season both sides with salt, black pepper and 1 minced garlic clove.
2. Toast 2 ¼ tbsp rice in a dry 10-inch skillet over medium heat, shaking often, for 8 to 10 minutes until deep golden and nutty.
3. Let the rice cool for 5 minutes, then grind it to a coarse powder in a spice grinder or mortar.
4. Stir ¼ cup lime juice, 2 ⅓ tbsp fish sauce and 1 to 2 tsp chili flakes together in a bowl, then add 2 small shallots and let them sit while the steak cooks.
5. Heat a grill or cast-iron pan over high heat until it smokes, then sear the steak for 4 to 5 minutes per side until it reaches 130°F inside for medium-rare.
6. Rest the steak on a board for 10 minutes, then slice it thinly against the grain.
7. Arrange 1 large head romaine and 1 medium cucumber on a platter and lay the sliced steak on top.
8. Stir most of the toasted rice powder and a big handful of torn mint and cilantro into the dressing, spoon it over the steak, and finish with the rest of the rice powder and more herbs.

Shared by Matthew on 2026-10-14