- 4 stalks lemon grass, coarsely chopped
- 1/4 cup vegetable oil
- 1/4 cup fish sauce
- 1/4 cup rice wine 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
- 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.
- 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.
03/26/2018
recipepes.com
Peanut Sesame Rib-Eye Steak, recipe
PT15M
PT1H
5
455 calories
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