Peanut Sesame Rib-Eye Steak
Description
Flavorful rib eye steaks soak up an Asian-inspired lemon grass marinade, then get a peanut and sesame seed rub with plenty of sea salt and black pepper before hitting the grill.
Ingredients
•
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
Directions
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.
2
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3
In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
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.
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.