Crying Tiger #BBQWeek

This week, Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures have us sharing recipes for the grill. This is one of my favorite blogging weeks of the year! I love prepping food and handing it off to Jake to grill for me.

I'm sad that it's coming to a close. But I do have a lot of recipes to try for this summer now. Here's the final line-up.

• Asian-Inspired Short Rib Burger by A Kitchen Hoor's Adventures
• Best Margarita Recipe by Family Around the Table
• Crying Tiger by Culinary Adventures with Camilla
• Dry Rub for Ribs by Food Above Gold
• Easy Creamy Grape Salad by Cheese Curd In Paradise
• Easy Pistachio Cupcakes with Pistachio Frosting by Daily Dish Recipes
• Grilled Doughnuts with Strawberry Basil Dip by Kate's Recipe Box
• Hawaiian Chicken Sliders by The Beard and The Baker
• Key Lime Pie Mojitos by Hezzi-D's Books and Cooks
• Lime Curd Frozen Custard by Karen's Kitchen Stories
• Pimm's Cup Cocktail by Caroline's Cooking
• Savory Garlic Grilled Potatoes by Palatable Pastime
• Smoked BBQ Pork Steaks by Our Good Life
• Sugar Cone Chocolate Chip Cookies by Jolene's Recipe Journal
• Texas Sheet Cake by The Spiffy Cookie
• Tuscan Style Tuna Steaks by A Day in the Life on the Farm

Crying Tiger

Since I couldn't possibly let an entire #BBQWeek go with only veggies and cheeses, I am closing off the week with a simple grilled steak that gets an upgrade with a Thai-inspired spicy fish sauce. I saw some menus and people calling this 'Crying Tiger', so I am adopting that awesome name for this. It's almost so easy I'm loathe to actually call this a recipe. But you should definitely try it! I think I'll try the dipping sauce on the grilled lobster tail that Ellen, of Family Around the Table, shared (here).

Also my sauce is not a traditional Crying Tiger sauce. I added different ingredients, such as fresh ginger and soy sauce. And I skipped the sugar but sweetened with a bit of maple syrup.

Ingredients

• 2 lbs steak (I used a grass-fed sirloin)
• freshly ground salt
• freshly ground pepper

Dipping Sauce

• 1 T fish sauce
• 1 T shrimp paste
• 1/2 C freshly squeezed lime juice
• 1 T soy sauce
• 1 T hot sauce (I used sriracha)
• 1 t maple syrup
• 2 cloves garlic, peeled and pressed
• 1/2" knob fresh ginger, peeled and grated
• 1 T fresh organic cilantro, roughly chopped

Procedure

Bring steak to room temperature. Season liberally with salt and pepper. Grill to desired doneness. Let meat rest while you make the sauce.

Dipping Sauce
Combine all sauce ingredients. I placed them all in a lidded mason jar and shook to combine. 

To serve, slice your steaks and serve with the sauce.