Grilled Rib-Eye Steaks With Dipping Sauce

Course : Grilling
Serves: 4
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1 pound beef rib-eye
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 medium limes -- juice of
1 teaspoon palm or brown sugar
1 teaspoon soy sauce
1 tablespoon roasted rice powder
2 medium scallions -- finely chopped
4 cans sticky rice -- see * note

Preparation / Directions:

* 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.

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