For the steak: • 2 ribeye or striploin steaks • 2 tbsp soy sauce • 1 tbsp fish sauce • 1 tbsp lime juice • 1 tsp brown sugar • 1 clove garlic, minced • ½ tsp chili flakes
For the tamarind-peanut sauce: • 3 tbsp tamarind paste • 2 tbsp peanut butter (smooth or chunky) • 1 tbsp soy sauce • 1 tbsp honey • 1 tsp grated ginger • ½ cup coconut milk
Instructions: 1. Marinate steaks with soy sauce, fish sauce, lime juice, sugar, garlic, and chili flakes for 30 min. 2. Grill or sear steaks 3–4 min per side (medium rare) or to preference. Let rest 5 min. 3. In a saucepan, whisk tamarind paste, peanut butter, soy sauce, honey, ginger, and coconut milk. Simmer until smooth and slightly thickened. 4. Slice steak into strips, drizzle with tamarind-peanut sauce, and top with crushed peanuts and cilantro. Serve with lime wedges.
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