-
-
My review
Peanut Sesame Rib-Eye Steak
0
soumitraghosh
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 40 m servings 670Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Editor's Note
- 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
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
2/18/2011
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 f...
8/16/2010
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 pe...