Thai Crying Tiger Beef

Method

1. Combine fish sauce and the juice of the lime in a shallow dish, add the beef steak, and marinate for 15 minutes at room temperature.
2. Heat a grill pan or cast-iron skillet over high heat until smoking hot, then remove the beef steak from the marinade and pat it dry.
3. Grill the beef steak for 7–8 minutes per side, pressing it firmly against the surface to achieve a deep, charred crust characteristic of Crying Tiger.
4. Remove the beef steak from the heat and let it rest for 3–4 minutes before slicing thinly against the grain.
5. While the beef rests, finely slice the peppers and combine them with the reserved fish sauce marinade and a fresh squeeze of lime juice to make the dipping sauce.
6. Arrange the sliced beef on a serving plate and scatter the fresh coriander and mint leaves generously over the top.
7. Serve the dipping sauce alongside the beef for guests to spoon over each slice at the table.