Skirt Steak with Tiger Bite Sauce

Heat a small skillet over medium heat and add the peppercorns, coriander seeds, and cumin. Cook on medium until fragrant and toasted, about 3 minutes. Grind in a spice mill or powder in a mortar and pestle. Combine the resulting blend with oil, soy sauce, monk fruit, and fish sauce.

Dry the steaks and season generously with salt. Add the prepared spice mixture to the beef and let marinate overnight.

Preheat a cast iron skillet to high heat. When hot, add a tablespoon of oil and then lay the steak onto the pan. Cook, searing the outside, about 3-5 minutes per side, until the steak is 125ºF at the thickest point for medium-rate. Let the steak rest 10 minutes while preparing the sauce.

In the now empty skillet, add the tomatoes and oil and cook on high until blistered, about 5 minutes (you can also toss the tomatoes in oil and broil in the oven for 5 minutes on high to char them).

Add the shallot, garlic, chilies, and a pinch of salt to a food processor and pulse until you have a paste. Add cilantro and pulse again until it is chopped fine. Add this mixture to a serving bowl then add tomatoes, lime, fish sauce, soy sauce, and monk fruit. Stir to break up the tomatoes while leaving some large pieces and combine evenly. Season to taste with more salt and let sit 10 minute. Serve with the steak, sliced against the grain.