The original recipe called for skirt steak, but I didn’t have any in my freezer. I did have a fat rib eye, though, so once I thawed it, I sliced it lengthwise to get two large, thin steaks which would easily suck up the marinade I was going to make. And the rib eye was nicely marbled, so it stayed juicy and tender.
For the marinade:
1/4 cup toasted sesame oil
1/4 cup soy sauce (I use La Choy to keep it gluten-free)
2 tablespoons each finely chopped ginger, garlic, cilantro and unsalted dry roasted peanuts
2 scallions, minced
1 tablespoon each of light brown sugar, lime juice and chile oil
2 lbs. beef rib eye
1/4 cup chicken stock
In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil. Transfer half to a shallow dish.
Add the steak to the dish and turn to coat. Cover and refrigerate overnight. Refrigerate the remaining marinade.
The next day, light a grill. While it’s warming up, add the chicken stock to the reserved marinade. Heat it in a sauce pan and then let it cool. This will be the dipping sauce for the beef. (I like it at room temp.)
Bring the steak to room temp, season with salt and pepper, and grill over high heat until medium-rare, 5 minutes.
Too cold to light a grill? Heat a cast iron pan, add a few drops of avocado oil, and sear the beef on both sides before placing it in a pre-heated 375-degree oven to finish cooking.