(Tender steak meets sweet heat in a silky, nutty coconut sauce.)
Forget the usual steak sauces. This version blends rich coconut milk, peanut butter, chili, garlic, and lime into a bold, creamy glaze that clings to charred steak chunks. Sweet, spicy, salty, and savory — all in one perfectly imperfect plate.
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📝 Ingredients (serves 2–3):
For the steak: • 400g beef steak (ribeye, sirloin, or flank), cut into thick chunks • Salt & pepper • 1 tbsp oil for searing
For the sauce: • ½ cup full-fat coconut milk • 2 tbsp smooth peanut butter • 1 garlic clove, minced • 1 tsp fresh grated ginger • 1 tsp soy sauce • 1 tsp lime juice • 1 tsp chili paste or sriracha • Optional: pinch of brown sugar • Optional: crushed peanuts for topping
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🔥 Instructions: 1. Sear the steak: Season steak chunks. Sear in hot oil until browned and cooked to your liking. Set aside to rest. 2. Make the sauce: In the same pan, reduce heat and add coconut milk, peanut butter, garlic, ginger, soy sauce, lime juice, and chili paste. Stir until smooth and thickened, 2–3 minutes. 3. Combine it rustic: Return steak to pan. Coat with sauce and let it bubble slightly. Serve with sauce pooling naturally — let it drip, don’t wipe. 4. Serve naturally: Optional: sprinkle crushed peanuts on top. Serve with rice or just as is, messy and bold.
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