Here are the following ingredients:
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Follow these cooking methods/directions:
Combine lime juice, oil, garlic, gingerroot, soy sauce and salt in a large dish. Pierce steaks all over with a fork. Add to dish and turn to coat steaks with marinade; cover and refrigerate for 15 minutes.
Remove steaks from marinade and pat dry with paper towel; discard used marinade.
Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more and basting with sweet Thai chili sauce during the last 2 to 3 minutes of grilling, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to a cutting board and let rest for 5 minutes.
Carve meat from the bone, then across the grain into slices. Sprinkle with peanuts and fresh chili pepper (if using). Serve with lime wedges.