Chef Mike Stines is a regular contributor to Char-Broil LIVE and the Community Forums. Mike is the author of “Mastering Barbecue” and his recipes and book may be found at his web site Cape Cod Barbecue. Chef Mike is an active certified judge in the KCBS.
In this post Mike shares his recipe for Crying Tiger Beef with these very simple instructions for prepping and grilling: “Marinate a trimmed flank steak with some reduced sodium soy sauce for about an hour and grill hot and fast to medium-rare (USDA 145°F.) Slice the meat against the grain (similar to a London Broil) and serve with Crying Tiger Dipping Sauce. If there is any leftover steak it can be used for Fajitas or open-face steak sandwiches.”
Crying Tiger Dipping Sauce
1/2 teaspoon whole coriander seeds, ground
4 cloves garlic, minced
10 to 15 Thai Birdseye chiles, seeded and minced, to taste
5 tablespoons fresh lime juice
5 to 7 tablespoons fish sauce, to taste
1 to 2 tablespoons granulated sugar, to taste
Combine all of the ingredients in a small bowl. Allow the flavors to blend at room temperature for at least one hour before using. (The heat level of this sauce can be adjusted by reducing the amount of chiles.)
Thai Cucumber Salad
1 medium English cucumber
5 slices red onion
1 cup white vinegar
2/3 cup lime juice
2 fresh Thai chile peppers, seeded and finely chopped
3 tablespoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped shallot
1/2 cup cherry tomatoes
1 tablespoon chopped fresh cilantro
Using a mandolin, slice the cucumber and onion into 1/8-inch slices.
In a small saucepan combine vinegar, lime juice, chile peppers, sugar, salt and pepper. Bring to a boil, stirring occasionally. Remove from heat and cool.
Place the cucumber, onion slices, shallot and tomatoes in a medium mixing bowl. Pour in the cooled marinade and marinate in the refrigerator for at least 1 hour. Garnish with cilantro.
1/2 pound fresh asparagus (12 spears)
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 teaspoons dill weed
Kosher salt and black pepper, to taste
Trim off the tough bottom of the spear by bending it gently until it snaps at its natural point of tenderness (about two-thirds of the way down the spear). Place trimmed asparagus in a casserole dish.
In a mixing bowl, combine the lemon juice, olive oil, garlic, and dill weed. Pour over the asparagus and marinate at least one hour, turning often.
Grill over medium-high direct heat, turning often, until crisp-tender, about five to seven minutes. Season to taste with salt and pepper.