Weeping tiger steaks

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

  • Prep:20 mins
    Cook:10 mins
    plus resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 328
  • fat 16g
  • saturates 7g
  • carbs 11g
  • sugars 10g
  • fibre 5g
  • protein 34g
  • salt 1.2g


  • 4 x 200g sirloin steaks
  • juice 2 limes
  • 1 tsp golden caster sugar
  • pinch of ground coriander
  • splash of soy sauce
  • 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)
  • 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


  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.

  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.

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