# Crying Tiger Tri-Tip Sub

Crying tiger tri-tip sub fuses traditional Thai street food flavors with American BBQ techniques to create a sandwich that’s simultaneously familiar and exotic.

- Total time: 30 min
- Cuisine: Chinese
- Category: Drink
- Language: en

## Ingredients

- 2 tri-tips
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp minced garlic
- 1 tsp black pepper
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp tamarind paste
- 1 tbsp palm sugar or brown sugar
- 1 tsp Thai chili flakes
- 2 tbsp toasted rice powder
- 1 tbsp finely chopped shallot
- 1 tbsp chopped cilantro
- 1 large soft French loaf
- Mayonnaise
- Freshly grated Parmesan cheese

## Instructions

1. In a medium mixing bowl, combine three tablespoons of soy sauce, two tablespoons of fish sauce, and two tablespoons of oyster sauce.
2. Add one tablespoon of brown sugar and stir until the sugar dissolves completely into the liquid.
3. Add one tablespoon of fresh lime juice, one tablespoon of neutral oil (canola or avocado), one tablespoon of minced fresh garlic, and one teaspoon of coarsely ground black pepper.
4. Whisk everything together until well combined into a uniform marinade.
5. Place both tri-tips in a large resealable plastic bag or shallow dish large enough to hold them in a relatively single layer.
6. Pour the marinade over the tri-tips, using your hands to massage it into all surfaces of the meat.
7. If using a bag, squeeze out excess air and seal it tightly.
8. If using a dish, turn the tri-tips several times to ensure even coating, then cover tightly with plastic wrap.
9. Refrigerate for at minimum thirty minutes, but overnight is preferred for deeper flavor penetration.
10. Turn the tri-tips once or twice during marination to ensure even exposure to the marinade.
11. Remove the tri-tips from the refrigerator thirty minutes before cooking to take the chill off.
12. Preheat your grill to high heat (450-500°F) with all burners on if using gas, or with a full chimney of hot coals spread evenly if using charcoal.
13. Clean the grill grates thoroughly with a wire brush and oil them well using a paper towel dipped in high-heat oil and held with tongs.
14. Remove the tri-tips from the marinade, letting excess drip off but don’t wipe them completely dry.
15. Place both tri-tips directly over the hottest part of the grill.
16. Close the lid and sear for three to four minutes without moving them.
17. Use tongs to flip the tri-tips to the next side and sear for another three to four minutes.
18. Continue rotating to sear all surfaces – including the ends – until every side has developed dark, caramelized crust.
19. Move both tri-tips to the indirect heat side of your grill.
20. If using a gas grill, turn off the burners on one side and place the tri-tips there.
21. If using charcoal, push the coals to one side and place the tri-tips on the cool side.
22. Close the lid and adjust vents or burners to maintain a temperature of 250-275°F inside the grill.
23. Cook over indirect heat, monitoring the internal temperature with an instant-read thermometer inserted into the thickest part of each tri-tip.
24. When they reach your target temperature, transfer to a cutting board and tent loosely with aluminum foil.
25. Let rest for ten to fifteen minutes before slicing.
26. While the tri-tips rest, prepare the crying tiger sauce.
27. In a small bowl, combine two tablespoons of fish sauce with two tablespoons of fresh lime juice.
28. Add one tablespoon of tamarind paste – if using concentrated tamarind, use only one teaspoon as it’s much more potent.
29. Stir vigorously to dissolve the tamarind paste into the liquid.
30. Add one tablespoon of palm sugar or brown sugar and stir until dissolved.
31. Add one to two teaspoons of Thai chili flakes depending on your heat tolerance – start with one teaspoon, taste, and add more if desired.
32. If using toasted rice powder, add two tablespoons now and stir to incorporate.
33. Add one tablespoon of finely chopped shallot and one tablespoon of chopped fresh cilantro, stirring to combine everything.
34. Taste the sauce carefully – it should be intensely flavored with balanced sweet, sour, salty, and spicy notes.
35. Let the sauce sit at room temperature while the tri-tips rest, which allows the flavors to meld and the toasted rice powder to soften slightly.
36. After the ten to fifteen minute rest, unwrap the tri-tips and place them on a clean cutting board.
37. Identify the grain direction – the lines running through the meat that indicate muscle fiber direction.
38. Start slicing at one end, cutting perpendicular to the grain in thin slices approximately quarter-inch thick or slightly thinner.
39. When you reach the point where the grain changes direction, rotate your cutting angle to continue slicing perpendicular to the new grain direction.
40. Arrange the sliced tri-tip on a platter and cover loosely to keep warm while you assemble the sandwiches.
41. Slice the large French loaf lengthwise through the middle, creating a top and bottom half.
42. Spread a generous layer of mayonnaise on both the top and bottom interior surfaces of the bread.
43. Pile the sliced tri-tip generously onto the bottom half of the bread, overlapping the slices and using all the meat.
44. Drizzle the crying tiger sauce liberally over the tri-tip.
45. Sprinkle freshly grated Parmesan cheese generously over the sauced beef.
46. Place the top half of the bread over the filled bottom, pressing down gently to compress everything slightly.
47. Use a sharp serrated knife to cut the long sub into individual portions – six to eight pieces depending on how large you want each serving.
48. Wipe the knife blade between cuts if sauce or cheese builds up.
49. Serve immediately while the tri-tip is still warm and the bread is fresh and soft.

## Equipment

- grill
- wire brush
- tongs
- cutting board
- aluminum foil
- small bowl
- instant-read thermometer
- sharp slicing knife or chef’s knife
- sharp serrated knife
- large resealable plastic bag or shallow dish

## Tips

- The longer marination allows the soy sauce, fish sauce, and garlic to work their way into the meat.
- Check the internal temperature with an instant-read thermometer inserted into the thickest part of each tri-tip. For medium-rare, remove at 130-135°F internal temperature. For medium, remove at 140-145°F.
- The tri-tips will continue cooking slightly through carryover heat after removal, potentially rising another five degrees.
- Slicing with the grain instead of across it would create tough, stringy texture.
- The mayo provides creamy richness that balances the sauce’s intensity while creating a slight moisture barrier that prevents the bread from getting soggy.
- Have extra crying tiger sauce on the side for those who want more heat and intensity.

## Source

- Original video: https://cwfeats.com/crying-tiger-tri-tip-sub/
- Recipe page: https://www.cliprecipe.com/recipe/0fc892ee-50c4-4e5f-af55-2a618fa4abfc
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt