crying tiger roast

fishlessman

heres what the butcher is calling a shell steak, its a small roast cut off the rump area, have no idea what it is really called but its pretty good and half the price of flank or tritip around here. first dry roasted most of these ingrediants to make a relish type sauce for the crying tiger, then into the blender. spicey hot with the thai and jalepino peppers.



anyone know what this is really called



used a marinade of fish sauce, dark soy, and a little sugar for ah hour, the roast had gone thru a jaccard at the butcher



cooked at 500 dome direct



crying tiger

gdenby

As always, a fine presentation. I'm assuming the tiger cries because of the pepper heat.

I see grill marks on the cooked meat. Did you need to flip it more than once?

fishlessman

flipped it several times as it was fairly thick. should have been more rare, maybe the jaccard tenderizer or dark soy affected the color of the doneness, not sure, it was off the egg around 124

EmandM'sDad

I use the same mariade for sirloin.I add about 4-5 crushed Thai chilis per cup of marinade. Love me some Crying Tiger. Hmmm, maybe Thai for lunch.

eenie meenie

fishless, once again a spectacular looking cook with pics to do it justice!

blindmelon

looks like a flat iron steak possibly?

fishlessman

its not flat iron, one of the other butchers calls it apetite sirlion roast when i got them all together this morning, its cut off one of the rounds when they cut up the whole rump section, im thinking its a section of top round now. beef cuts can be confusing, even the butcher says they have to make names up sometimes :laugh:

fishlessman

ive got a good amount of the crying tiger sauce left, maybe some burgers tonight

KB

I like this style of cooking.