Ingredients
4
4 servings
- •4 stalks lemon grass, coarsely chopped
- •¼ cup vegetable oil
- •¼ cup fish sauce
- •¼ cup rice wine vinegar
- •1 teaspoon dark soy sauce
- •1 teaspoon white sugar
- •½ teaspoon Asian (toasted) sesame oil
- •4 (8 ounce) beef rib eye steaks (thick-cut)
- •½ cup chopped peanuts
- •½ cup black sesame seeds
- •¼ cup sea salt
- •¼ cup crushed black peppercorns
- •1 tablespoon vegetable oil, divided
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 670
- Carbohydrate: 19g
- Fat: 53g
- Fiber: 5g
- Protein: 36g
- Sugar: 2g
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