crying tiger on a stick

basic recipe came from a book called quick and easy thai. i added the curry paste, a little water, some green onion to it. meat suggested was ribeye, sirloin, flank, but i bought a tysen brand rebanado delgato (presliced uncooked eyeround roast) and was looking for something to do with it.

marinade: says 1-4 hours, i went over night
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak, i think this would be real good with flank cooked med rare then sliced, but it was fine with this cheap cut that tysen puts out.

i put the recipe under nature boys post. one thing i didnt mention is to start with less fish sauce as it can be salty, the bottle i have is pretty old and it may be condensed from aging. wonder if that stuff goes bad. the thai peppers heat takes away from the saltyness, add more if you really like heat.

flavor is intense, sweet, salty, toned down with the heat, not burning, i would put the sauce on scrambled eggs which might be tomorrows breakfast