peanut sesame rib-eye steak

Ingredients

• Servings: 4
• 4 stalks lemon grass, coarsely chopped
• 1/4 cup vegetable oil
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 1 teaspoon dark soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon asian (toasted) sesame oil
• 4 (8 ounce) beef rib eye steaks (thick-cut)
• 1/2 cup chopped peanuts
• 1/2 cup black sesame seeds
• 1/4 cup sea salt
• 1/4 cup crushed black peppercorns
• 1 tablespoon vegetable oil, divided

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice 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.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• in a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
• 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.
• 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.