Peanut Sesame Rib-Eye Steak

1. 1

   Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.

2. 2

   Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. 3

   In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.

4. 4

   Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.

5. 5

   Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.