Grilled Rib-Eye Steaks With Dipping Sauce

Recipe Ingredients

1 lb	454g / 16oz	Beef rib-eye
		Marinade
1/4 cup	59ml	Soy sauce
1 tablespoon	15ml	Fish sauce
1 tablespoon	15ml	Brown sugar
		Dipping Sauce
5		Dried red chiles (small)
1/4 cup	59ml	Thai fish sauce
2		Limes - juice of
1 teaspoon	5ml	Palm or brown sugar
1 teaspoon	5ml	Soy sauce
1 tablespoon	15ml	Roasted rice powder
2		Scallions - finely chopped
4		Sticky rice - see * note

Recipe Instructions

* Note: See the "Sticky Rice" recipe which is included in the "Two Hot Tamales" recipe collection.

Trim steaks of fat.

Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.

Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.

Preheat grill.

Grill steak, turning occasionally, 5 to 10 minutes for medium-rare.

Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices.

Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

Source:
Susan Feniger and Mary Sue Milliken

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