Ingredients for the Steak Marinade:
– 2 ribeye steaks, about 12 ounces each
– 1/4 cup soy sauce
– 1/4 cup fish sauce
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon brown sugar
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, minced
– 2 red Thai chilies, finely chopped
– 1 tablespoon olive oil
– Fresh cilantro for garnish
For the Thai Chili Drizzle:
– 1/4 cup Thai sweet chili sauce
– 1 tablespoon lime juice
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 red chili, finely chopped
– 1/4 cup fresh cilantro, chopped
Instructions:
Start by making the marinade. In a medium mixing bowl, combine the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and chopped Thai chilies. Stir until the sugar dissolves.
Place the ribeye steaks in a shallow dish or resealable bag. Pour the marinade over the steaks and ensure they are evenly coated. Seal and refrigerate for at least two hours, ideally overnight for deeper flavor.
When ready to cook, take the steaks out of the fridge and let them sit at room temperature for about 10 to 15 minutes. Meanwhile, preheat your grill to high.
Lightly oil the grill grates using the olive oil to prevent sticking. Grill the steaks over direct heat for about 4 to 5 minutes on each side for medium-rare, or longer depending on your preferred doneness.
While the steaks are on the grill, make the Thai chili drizzle. In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, fish sauce, chopped red chili, and cilantro. Set aside.
Once the steaks are done, let them rest for 5 minutes before slicing. This helps keep the juices inside the meat.
Serve the steak slices with the chili drizzle on the side or spooned over the top. Finish with a sprinkle of fresh cilantro for a burst of color and flavor.
Prep time: 15 minutes
Marinating time: 2 hours
Grill time: 10 minutes
Total time: About 2 hours and 25 minutes
Serves: 2
Estimated calories per serving: 550
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