Chuck Cruz's Grilled Steak With Green Tomato Crying Tiger Sauce

Name: Chuck Cruz's Grilled Steak With Green Tomato Crying Tiger Sauce
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 1/2 c. long-grain rice, rinsed; 1 medium unripe green tomato, grated; 2 Thai bird chiles, stemmed and chopped; 2 red finger chiles (or red jalapeño or Fresno chiles), stemmed and chopped; 3 scallions, trimmed and thinly sliced; 1/4 c. chopped cilantro; 1/4 c. fresh lime juice, from about 3 limes; 3 tbsp. fish sauce; 2 tbsp. palm sugar (or dark brown sugar); 2 tbsp. toasted rice powder (see Note); 2 tbsp. chili flakes; kosher salt and pepper; oil, for greasing; 2 lb. steak (I like to use skirt, bavette, or rib eye); flaky salt, for serving

Peak tomato season starts sooner than you think—and this steak sauce proves it.

By Kate MerkerPublished: Jul 19, 2026

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Platter of grilled and sauced steak served with a side of rice and dipping sauce.

Mike Garten

Yields:

6 serving(s)

Total Time:

45 mins

Cal/Serv:

529

By the time tomato season rolls around, most of us (me included) are busy chasing the ripest, juiciest ones we can find. Recipe developer Chuck Cruz makes an incredibly tasty case for getting there a little earlier. Green tomatoes bring a tart, fresh flavor that's perfect for balancing rich, smoky grilled foods.

Here, Chuck grates green tomatoes into a fiery crying tiger sauce, where their tangy bite complements the heat and cuts through the richness of grilled steak. This sauce is bold, vibrant, and exactly the kind of dish we want to make when grilling season kicks into high gear. I'm pretty sure this sauce will have you looking at green tomatoes in a whole new way.

“Grated green tomato adds a fresh, vibrant layer to this crying tiger sauce, balancing its punchy, acidic, spicy flavor. It’s a simple twist that makes the dish feel right for early grilling season.” —Chuck Cruz

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Ingredients

1 1/2 cups long-grain rice, rinsed
1 medium unripe green tomato, grated
2 Thai bird chiles, stemmed and chopped
2 red finger chiles (or red jalapeño or Fresno chiles), stemmed and chopped
3 scallions, trimmed and thinly sliced
1/4 cup chopped cilantro
1/4 cup fresh lime juice, from about 3 limes
3 Tbsp. fish sauce
2 Tbsp. palm sugar (or dark brown sugar)
2 Tbsp. toasted rice powder (see Note)
2 Tbsp. chili flakes
kosher salt and pepper
oil, for greasing
2 lb. steak (I like to use skirt, bavette, or rib eye)
flaky salt, for serving

Directions

1. Step 1Cook rice per pkg. directions.
2. Step 2In a small bowl, mix to combine the green tomato, chiles, scallions, cilantro, lime juice, fish sauce, sugar, rice powder, and chili flakes. Season with salt and more fish sauce if necessary.
3. Step 3Heat grill to medium-high heat (400°F to 500°F).
4. Step 4Pat the steak dry with a paper towel and drizzle with oil. Season with 1 1/2 tsp salt and 1/2 tsp pepper all over.
5. Step 5Grill steaks until grill marks are formed and steaks are about halfway cooked, about 5 minutes. Flip and cook until grill marks are formed and the internal temperature reads about 125°F (for medium-rare), about 4 minutes. Set the steaks aside to rest for 10 minutes.
6. Step 6Slice steaks against the grain and sprinkle some flaky salt on top (about 1/2 tsp).
7. Step 7Serve with green tomato crying tiger sauce and rice.

Note: To make toasted rice powder, toast 2 tablespoons uncooked rice with some makrut lime leaves (optional) in a dry pan over medium heat until very dark brown, 10 to 15 minutes. Crush with a mortar and pestle to the consistency of fine breadcrumbs.

Nutrition Info: About 529 calories, 17 g fat (5.5 g saturated), 101 mg cholesterol, 1,145 mg sodium, 56 g carbohydrates, 1 g fiber, 10.5 g sugar (5 g added sugar), 42 g protein

Have you tried this recipe? Comment below!

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