This is a fantastic recipe to make a delicious steak more tastier. Excellent main dish for folks who enjoy diversity. For a joyful, crisp supper, serve this with a crisp garden salad dressed with peanut vinaigrette.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 670 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 12 g |
| Sodium | 6507 mg |
| Sugars | 2 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
While this was not completely inedible, I will not make this again. Sorry, but the flavor just seemed a little “off”. Perhaps we are not fans of fish sauce (never had it before now), which I felt smelled odd and probably contributed to our dislike of the marinade. If you enjoy fish sauce you may like this recipe. I did make a change and decrease the salt; I put in less than half the recommended amount, based on another review I read that said this was too salty.
I followed this recipe exactly, which was fairly time consuming. The result was MUCH too salty. I had to scrape the seasoning off in order to be able to eat it. You couldn’t even taste the peanuts. The steak itself was very moist and flavorful (I am assuming from the marinade…). Not sure if I did something wrong, but I cannot imagine anyone liking their meat so salty : (