Weeping Tiger
This flavorful marinade transforms succulent rump steaks into a delightful dish bursting with savory, sweet, and spicy notes. Paired with a perfectly balanced dipping sauce, these tender steaks are sure to impress your taste buds with every juicy bite.
— Constant Cookbook
Ingredients
- 2 Thick Rump Steaks ( I use Sainsbury's British Rump Steak, Taste the Difference 572g)
- Marinade:
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 garlic cloves, finely chopped
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- Dipping Sauce:
- 5 tbsp fish sauce
- 4 tbsp lemon juice
- 2 tsp sugar
- 1 tsp dried chilli flakes
Instructions
- Add marinade ingredients together in a large flat dish, add the steaks and marinade for 30 mins, turning the steaks once during that time to make sure they are well coated.
- Meanwhile, mix the dipping sauce ingredients together. It should be a blend between sweet, salty, sour and spicy. If it needs more salt, add a little more fish sauce. If too sour, add more sugar. If too sweet, add more lemon juice. Needs more spice, add more chillis
- Grill the steaks for 4 mins each side for medium steaks
- Place the steaks on a plate and cover. Rest for 5 mins. Slice into strips, then rest for 5 more mins covered
- Drain off any blood (which should be quite abit), and serve
Yield
Serves 4
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