Crying Tiger Steak

Steak and Marinade:

• 1 (14 ounce) NY strip steak, trimmed
• 3 cloves garlic, crushed
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• 1/2 lime, juiced

Dipping sauce:

• 1 tablespoon uncooked rice
• 1 tablespoon tamarind paste
• 2 tablespoons shallots
• 2 tablespoons chopped cilantro
• 1/2 teaspoon chili flakes, or to taste
• 2 teaspoons sambal
• 1 tablespoon fish sauce
• 1 lime, juiced
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 teaspoons water (optional)

1. Combine garlic, oil, soy sauce, oyster sauce, fish sauce, sugar, black pepper, and lime juice in a small shallow dish. Whisk to combine. Transfer in the steak and toss it in the marinade until it’s well coated. Poke steak all over with a fork to help the marinade penetrate and spoon some marinade from the sides on top of the steak as well.
2. Wrap dish and refrigerate for a minimum of 4 to 6 hours, preferably overnight. Flip the steak over occasionally while marinating if possible.
3. For the dipping sauce, add raw rice to a small dry pan placed over medium heat. Toast rice while stirring and tossing until it’s a deep golden brown color. Remove pan from heat and transfer toasted rice into a mortar and pestle. Let rice cool for a couple minutes, then grind into a slightly coarse powder. Reserve until needed.
4. Combine tamarind paste, shallot, cilantro, chili flakes, sambal, fish sauce, lime juice, white sugar, brown sugar, and water (if needed) in a small bowl. Stir in toasted rice powder, reserving about 1 teaspoon for the garnish if desired. Whisk dipping sauce ingredients together until well combined and refrigerate until needed.
5. Remove steak from the marinade and allow excess marinade to drip off.