Peanut Sesame Rib-Eye Steak

This is a great recipe to transform a great steak into something even tastier. Great main course for those who love variety. Try this with a fresh garden salad with peanut vinaigrette for a crisp, festive meal.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 670 Calories

Ingredients

• ¼ cup vegetable oil
• ½ cup chopped peanuts
• 1 teaspoon white sugar
• ¼ cup fish sauce
• ¼ cup rice wine vinegar
• 1 tablespoon vegetable oil, divided
• ½ cup black sesame seeds
• ¼ cup sea salt
• 1 teaspoon dark soy sauce
• ½ teaspoon Asian (toasted) sesame oil
• 4 stalks lemon grass, coarsely chopped
• 4 (8 ounce) beef rib eye steaks (thick-cut)
• ¼ cup crushed black peppercorns

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 2

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.

Step 3

In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.

Step 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.

Step 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.