Peanut Sesame Rib-Eye Steak
This is a great recipe to transform a great steak into something even tastier. Great main course for those who love variety. Try this with a fresh garden salad with peanut vinaigrette for a crisp, festive meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4stalks lemon grass, coarsely chopped
- ¼cup vegetable oil
- ¼cup fish sauce
- ¼cup rice wine vinegar
- 1teaspoon dark soy sauce
- 1teaspoon white sugar
- ½teaspoon Asian (toasted) sesame oil
- 4(8 ounce) beef rib eye steaks (thick-cut)
- ½cup chopped peanuts
- ½cup black sesame seeds
- ¼cup sea salt
- ¼cup crushed black peppercorns
- 1tablespoon vegetable oil, divided
Instructions
Step 1
Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.Step 2
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.Step 3
In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.Step 4
Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.Step 5
Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.