Grilled Rib-eye Steaks With Dipping Saucebeef, main dish, sauces 1 pound beef rib-eye ***MARINADE*** 1/4 cup soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar ***dipping sauce*** 5 small dried red chiles 1/4 cup Thai fish sauce 2 limes; juice of 1 teaspoon palm or brown sugar 1 teaspoon soy sauce 1 tablespoon roasted rice powder 2 scallions; finely chopped 4 cans sticky rice; see * note * 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. |
