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Weeping tiger steaks

Weeping tiger steaks

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 4

This recipe is hot- hence its name! Dress beef sirloin in coriander and green Thai chilli and serve with cooling cucumber and cabbage salad

Nutrition: per serving
low inkcal328


  • 4 x 200g sirloin steaks

For the marinade

  • juice 2 limes
  • 1 tsp golden caster sugar
  • pinch of ground coriander
  • splash of soy sauce

For the dressing

  • juice 2 limes
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1-2 green Thai chillies , finely sliced
  • small bunch coriander stalks , very finely chopped (use the leaves below)

For the salad

  • ½ cucumber , halved lengthways, deseeded and thinly sliced
  • 2 handfuls cherry tomatoes , quartered
  • large handful mint leaves
  • large handful basil leaves
  • large handful coriander leaves
  • 1 shallot , sliced into thin rings
  • ½ small white cabbage , very finely sliced
  • large bunch fine green beans , very finely sliced


  • STEP 1

    To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.

  • STEP 2

    Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3-4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.

Recipe from Good Food magazine, July 2013

Goes well with


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