Crying Tiger tri-tip

Tri tip, a lean, marbled cut of beef from the bottom sirloin, is a popular cut of meat that is known for its affordable cut and juicy flavour, but is a cut that many Australians are not familiar with cooking. Get the most out of this budget-friendly steak with Adam's Thai twist using Crying Tiger flavours with tri tip.

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

The Ultimate Steak

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 tbsp vegetable oil
• 1 piece tri-tip (about 700 g-1 kg)
• Salt
• Raw snake beans, sliced cucumber, lime wedges and coriander leaves, to serve

For the roasted rice powder

• 3 tbsp raw glutinous rice
• 1 lemongrass stalk, thinly sliced
• 2 makrut lime leaves, thinly sliced
• 2 small dried chillies, seeds removed
• 2 thin slices galangal

For the nahm jim jeow

• 3 cherry tomatoes
• 2 garlic cloves
• 2 red bird’s eye chillies
• 2 coriander roots, stems and leaves finely chopped
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 3 limes, juiced
• 1 eschallot, finely chopped
• 1-2 tbsp roasted rice powder (above)

Resting time: 10 minutes

Instructions

1. To make the roasted rice powder, combine the ingredients in a dry, large frying pan over medium heat. Toast the spices, tossing occasionally (taking care not to burn!) until the rice is toasted and the remaining ingredients are very dry. Transfer the mixture to a spice grinder and grind to a coarse powder.
   
2. To make the nahm jim jeow, return the frying pan to the heat and dry toast the cherry tomatoes, garlic and chillies until blackened. Transfer to a mortar and pestle with the finely chopped coriander and pound to a thick paste. Add the remaining ingredients and mix well to combine, adding more or less roasted rice power to your liking.
   
3. To cook the tri-tip, preheat the oven to 170˚C (fan-forced) and return the frying pan to high heat. Add the vegetable oil. Cut the tri-tip, 8 cm from the wide end, to give you two large pieces. Season the beef well with salt, then sear for 3 minutes on each side, or until golden brown all over.
   
4. Transfer the beef to a tray lined with baking paper and bake for 12-15 minutes, or until an internal temperature registers 55˚C (the temperature will increase to 60˚C after resting).
   
5. To serve, thinly slice the tri-tip and serve with the nahm jim jeow, a little more roasted rice powder, snake beans, cucumber, lime wedges and coriander leaves on the side.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Ultimate Steak

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G