Crying Tiger Steak Sandwich
A Thai-inspired steak sandwich on sourdough bread with fresh herbs and a spicy kick.
Time: 35 min · Servings: 1 · Calories: 765 kcal
Ingredients
- 60 slice of sourdough bread
- 15 tablespoon of unsalted butter
- 5 teaspoon of brown sugar
- 5 teaspoon of fish sauce
- 1 teaspoon of red chili flakes
- 15 tablespoon of cilantro
- 5 teaspoon of lime juice
- 30 units shallot
- 10 units red chili
- 200 units beef tenderloin
- 10 teaspoon of fish sauce
- 10 teaspoon of soy sauce
- 10 teaspoon of oyster sauce
- 5 teaspoon of brown sugar
- 10 units red chili
- 75 units red onion
- 25 cup of cilantro
- 15 tablespoon of crispy garlic
Method
- In a bowl, mix the softened butter, brown sugar, fish sauce, red chili flakes, chopped cilantro, and lime juice to create the compound butter.
- Peel and thinly slice the shallot.
- Slice the red chili and thinly slice the red onion.
- Prepare the marinade for the meat by combining fish sauce, soy sauce, oyster sauce, and brown sugar in a bowl.
- Add the beef tenderloin to the marinade and let it sit to absorb the flavors.
- Heat a large pan over medium-high heat.
- Sear the beef tenderloin on both sides until it reaches your desired doneness.
- Remove the meat from the pan and let it rest for a few minutes before slicing it into strips.
- Spread the previously prepared compound butter onto the sourdough slices.
- Toast the bread in the same pan until golden and crispy.
- Place the beef tenderloin strips on a slice of toasted bread.
- Top with red onion, chili slices, fresh cilantro, and crispy garlic to finish.
Categories: Meat & Poultry · All recipes
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