2 tbsp (30 mL) EACH fresh lime juice and vegetable oil 1 tbsp (15 mL) EACH minced garlic and gingerroot 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) salt 2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg) ½ cup (125 mL) sweet Thai chili sauce ¼ cup (60 mL) crushed roasted peanuts (optional) 1 fresh red Thai or finger chili pepper, sliced (optional) Lime wedges

1. 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. 2. Remove steaks from marinade and pat dry with paper towel; discard used marinade. 3. 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. 4. Carve meat from the bone, then across the grain into slices. Sprinkle with peanuts and fresh chili pepper (if using). Serve with lime wedges.

Grilled Steak with Sweet Thai Chili Sauce

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

T-Bone Steak